Instructions

• Peel 500g of potatoes and boil until cooked.

• Place the spinach in a pot and using the water from the potatoes, pour on top of the spinach and leave to wilt.

• Drain the spinach and squeeze out any remaining water by using your hands over a sink or using clean paper towels to absorb the water.

• Once you've removed as much water as possible, place the spinach on a chopping board and chop the wilted leaves.

• Slightly mash the potatoes, blend with the spinach and leave to cool.

• Once completely cool, tip in the egg, spinach powder, flour, nutmeg, salt and pepper and combine by mixing.

• Dust a clean work surface using flour and roll out spoonfuls of the mixture. Cut small chunks off and roll into balls.

• Pour water in to a pot, bring to the boil and tip in the gnocchi.

• When the gnocchi begins to rise to the top they are cooked, this shouldn't take long.

• Serve with pesto or olive oil and add parmesan on top.