Boil your Gnocchi for 3 minutes and then leave to cool.
Heat some olive oil in a pan.
Once cooled, fry your gnocchi until the edges start to crisp up. Alternatively, place the uncooked Gnocchi in a roasting tray and drizzle with Olive Oil. Roast at 180⁰ for about 20 minutes or until the Gnocchi goes a golden brown.
Fry the onions and garlic in the butter until the onions go translucent and then sweat your mushrooms down.
Add the livers, Balsamic vinegar, smoked paprika, Keto Creamer and Thyme and cook until the livers go a greyish brown colour. You can bash the mix about a bit to release the flavours from the Thyme.
Add the water, tomato puree, parmesan, salt and pepper and stir for a further 5 minutes or so.
Mix your livers with the Gnocchi and garnish with some more parmesan, black pepper and fresh thyme