Spinach or nettle gnocchi with kale & leeks

Spinach is in season, but if you like a spot of foraging, nettles have a similar flavour.

SERVES 4 READY IN 1 HR 20 MINS

● 750g floury potatoes 135g baby leeks, trimmed and halved lengthways ● 2tbsp olive oil ● 150g baby spinach or nettles ● 2 eggs ● 300g plain flour, plus extra ● 10g unsalted butter ● 150g kale, cored and shredded Zest of ● 1 lemon ● 100g artichoke paste ● 30g Parmesan cheese

1 Heat the oven to 200C/gas 6. Prick the potatoes and bake for 50 mins on a baking tray. In the last 15 mins, add the leeks with 1⁄2tbsp olive oil and seasoning.

2 Place spinach in a colander and pour over a kettle of justboiled water. If using nettles, rinse well wearing gloves. Add to a pan of boiling water, bring back to the boil, then drain.

3 Squeeze the liquid from the leaves and blend with the eggs, 1tsp sea salt and black pepper.

4 Skin the potatoes and mash. Add the spinach mix, then the flour. With floured hands, roll grape-sized balls of dough.

5 Boil a large pan of salted water and add the gnocchi in batches. They’re ready when they float – about 1-2 mins. Drain and drizzle with oil.

6 Heat the remaining oil and the butter in the pan, and wilt the kale for 2 mins. Set aside. Fry the gnocchi in batches until golden. Return all the gnocchi and kale to the pan. Add the leeks, lemon zest and artichoke paste and heat through. Serve with grated Parmesan.