Put a large Saucepan of water on to boil for the broccoli. Halve peel and finely chop the onion. Peel and grate the garlic. Cut each mushroom into 5 to five slices. Finely chop the parsley.
Put a splash of oil in a frying pan over a high heat. Add mushrooms in small batches and cook until they are golden brown, 5 mins. Reduce the heat to medium-low and add the
onion. Cook for 3-4 minutes. Then add the garlic and cook for 1 minute more. If the pan gets two dry add a splash of water.
Add the vegetable stock pot (and water as per stock pot instructions) to the frying pan. Season with ground pepper. Stir to dissolve the stock pot and simmermedium heat until thickened, 8 – 10 mins.
Put a splash of oil in another frying pan on medium-high. When hot, add the gnocchi. Gently fry until crispy around the edges, 8 mins. Remove from the heat. Meanwhile, cut the broccoli into small florets. Add them to the pan of boiler water.
Cook for 3-4 mins. Then drain in a colander and set aside.
Stir in the creme fraiche into your mushroom sauce. Once heated through, add the gnocchi, broccoli and half the parsley. Give it a good stir, them taste for seasoning, and add salt and black pepper as you wish.
Divide your mushroom and broccoli gnocchi between bowls. Top with the hard Italian cheese and a sprinkling of the remaining parsley.