Join host Donna as she whips up a creamy Mushroom Gnocchi. CUTV reporter Marianna reviews Greek restaurant Vegera, reporter Demi visits Mycoboutique to talk about the different mushrooms types they sell and workshops they offer. Finally,Michael visits the Art for living kitchen to talk about their work and upcoming events. Gnocci: -500ml fresh ricotta cheese -500 g all purpose flour -Grated nutmeg -Lemon zest -Salt+pepper -Butter and canola oil for cooking White wine cream sauce with mushrooms: -100ml white wine -250 ml heavy cream 35% -250ml chicken stock -3 purple shallots -15 white mushrooms -Butter -Salt+pepper Less