Brown butter gnocchi with mushrooms
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Bring a large pan of salted water to the boil and cook the gnocchi following the packet instructions. Drain and set aside.
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Meanwhile, heat the oil in a frying pan over a medium-high heat. Add the mushrooms and shallots and cook for 5-6 minutes, until softened and just starting to caramelise.
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Turn down the heat a little and add the garlic. Cook gently for 2 minutes more, then season well. Tip the mixture into a clean bowl and cover with foil to keep warm.
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Wipe out the pan with kitchen paper and add the butter. Melt over a medium heat, swirling it around the pan, until it turns golden brown. Add the cooked gnocchi to the pan and toss, until coated in the butter. Spoon the buttery gnocchi into bowls and top with the warm mushroom mixture. Serve scattered with the parsley and lemon zest.
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Combine the fine biscuit crumbs with the melted butter until you have the consistency of wet sand. Use this mixture to line the base of an 8 inch springform cake tin. Transfer to the fridge to chill. Meanwhile, soften the gelatine in the lemon juice and a little water if necessary, for 5 minute
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Heat the mixture in a small saucepan over a low heat until the gelatine has dissolved. Beat together the cream cheese and the sugar in a large mixing bowl using an electric hand-held whisk for 2 minutes. Add the Greek yogurt and gelatin mixture, and mix again until smooth. Finally, add the vanilla extract and beat well. Pour onto the biscuit base and tap gently on the side to release any trapped air bubbles.
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Transfer to the fridge and chill for 2-3 hours until set. When ready to serve portions, remove from the springform tin and cut portions using a sharp, hot knife (run the blade under hot water then dry to heat it). Transfer to a serving plate and garnish with a mixture of the two kinds of strawberries on top and to the side of the portion of cheesecake, as well as a strawberry leaf to the side.