Ingredients
200g Cauldron Vegetarian Cumberland Sausages, sliced
250g gnocchi
200g mushrooms, sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 small onion, finely chopped
300ml vegetable stock
200ml double cream
50g grated vegetarian hard cheese
1 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley, chopped, for garnish