This Italian favourite is surprisingly easy to make... and fun too! The rolling, cutting and shaping of the dough can be done with family or friends. They look impressive, just don't let on how cheap they are to make either!
Peel and quarter the potatoes, then submerge them in cold salted water in a pan. Heat to a boil and simmer for 15 minutes until the potatoes are just cooked. Drain and allow to steam dry a little in the colander for a few minutes, then mash. (Do not add any milk or butter.) Weigh the mashed potatoes, it’s 400g you need.
Wash the spinach and cook quickly in a hot dry pan for 30 seconds, before draining and squeezing out as much liquid as possible and drying on kitchen paper.
Chop the spinach as fine as possible and season with a generous pinch of salt and pepper.
Beat the flour to the potato until combined. pour in the egg into the mix and stir with the chopped spinach.
Roll into a sausage shape (2cm diameter) on a floured surface and cut into 3cm long pieces. Arrange them on a tray lined with non-stick baking paper and put in the fridge for a while to dry and cool until needed.
Drop the gnocchi (approx. 10 pieces per portion) into a pan of gently simmering salted water and cook for 2-3 minutes then drain (they will float to the top when cooked).
Fry the drained gnocchi in a hot pan with a knob of butter to colour. Turn up the heat in the pan to brown the butter. squeeze in a little lemon juice and stir through a handful of chopped chives. Spoon the browned lemon butter and gnocchi onto a plate and serve immediately.