Bring a medium saucepan of salted water to a boil. When it begins to boil, on another hob melt the butter in a large frying pan over a medium heat.

Add the crushed garlic to the butter and gently fry for around 30 seconds until fragrant. Add the mushrooms and season with pepper. Turn down the heat a little so you don't burn the garlic.

Add the gnocchi and the peas to the boiling water and cook for around 3-4 minutes or until the gnocci float to the service. Give the mushroom mix a good stir and add a touch more butter if you think it's needed.

Drain off the gnocchi and peas in a collender. Once the mushrooms have cooked in the garlic butter season with the dried parsley and some salt. Remove from the heat.

Add the drained gnocchi and peas to the frying pan and toss everything together until the ingredients are evenly distributed.