900g Maris piper potatoes 

300g Baby spinach 

1/2 Nutmeg 

2 Free range egg yolks 

300g 00 Pasta flour 

Salt and pepper

2 tbsp polenta 

100g Butter 

1 Garlic clove crushed 

1/2 lemon, juice only 

50g Pecorino cheese 

Here’s how 

Place the potatoes into to the oven and bake for 1 hour or until soft in the middle and crisp on the outside. 

When baked, remove from the oven and cut open to allow the steam to evaporate. 

Once cool enough to handle, scoop out the insides and mash until smooth. 

Meanwhile cook the spinach in a large pan with a sprinkle of salt until wilted, then transfer into a sieve over a bowl and squeeze out the excess water. 

Once drained chop and add to the mashed potato. 

Season the mixture with a little salt, pepper and nutmeg before adding the egg yolks. 

Fold in the flour gently, then transfer to a lightly floured work top. 

Divide the mixture into 4 equal portions and roll out into sausage shapes. 

Cut into 2cm wide portions and roll into gnocchi shapes.

Sprinkle the polenta onto a plate and sit the portioned gnocchi on the polenta, this will help it not to stick. 

Heat a pan of salted boiling water and cook for 1-2 minutes or until they start to float to the top. 

Meanwhile melt the butter and crushed garlic in a large frying pan, as soon as the gnocchi is cooked lift out and add to the pan with the garlic and butter. 

Stir together carefully and serve with the grated pecorino cheese.