Peel and boil the potatoes until tender.

Place spinach in a bowl, pour over the water from the potatoes and leave for a couple minutes to wilt.

Drain both the potatoes and spinach. Place spinach in a dish towel and squeeze out as much water as possible.

Roughly chop the spinach and add to the potatoes. Blend both together - this can be easier after giving the potatoes a bit of a mash first.

Allow the potato-spinach mixture to cool then add the remaining ingredients and mix well.

Flour a work surface and your hands.

Take large spoonfuls of the mixture and roll out into a log then cut off chunks and roll into balls.

Bring a shallow pan of water to the boil. Add a few gnocchi at a time to the water, keeping it boiling.

When the gnocchi rise to the top, remove with a slotted spoon to an oiled bowl and repeat.

Serve with pesto, or simply olive oil and topped with parmesan.