Preheat the oven to 200'C / Fan 180'C / Gas Mark 6.

Fill a large pan with water, add a generous pinch of salt and bring to the boil.

While the water is coming to the boil, prepare the breadcrumb topping. Add the 2 slices of gluten free bread to a food processor with a generous seasoning of salt and pepper. Blitz into crumbs and set to one side.

To make the sauce, melt the butter in a large frying pan.. Add the mushrooms, garlic and thyme and fry on a medium heat for 3-4 minutes, until the mushrooms start to soften.

Add the frozen spinach and fry for another 2-3 minutes, stirring and breaking up the spinach as it defrosts. Add the blue cheese and crème fraîche, stir until the cheese has melted and then turn off the heat.

Once the pan of water is boiling, add the gnocchi and stir. Bring back up to the boil and continue to heat until the gnocchi starts to float to the top (usually 2-3 minutes). Remove from the heat and drain immediately.

Add the cooked gnocchi to the sauce and stir until it is coated. Pour into an ovenproof dish and sprinkle the breadcrumbs evenly over the top. Bake in the oven for 15-20 minutes until the breadcrumbs are golden. Remove from the oven and serve straight away.