Ingredients

Step by step

1. Boil the potatoes in salted water for 25-30 minutes or until just tender. Leave to cool then peel the skins off and mash the potatoes until smooth. Tip onto a clean surface then gradually sprinkle over the flour and a generous sprinkling of salt, kneading into a pliable smooth dough – you might not need all the flour.
2. Cut the dough into quarters and roll each quarter out into a long rope roughly 50cm in length and 2cm in diameter. Cut your gnocchi into even-size pillows about 3cm long. Roll them down a pasta board or along the back of a fork to create ridges. Toss in semolina and separate into three batches.
3. Bring a large pan of salted water to the boil. To make the sauce, blanch the greens in two batches until wilted, about 1 minute per batch. Remove the greens from the water, drain and then blend with the Parmesan, garlic cloves and olive oil. You should have a bright green silky sauce. Season with the salt and pepper.
4. Cook the gnocchi in three batches, for 2-3 minutes, until each pillow floats to the top.
5. As they are cooked, transfer the gnocchi to a large bowl, adding some of the sauce and tossing together. Add a little of the gnocchi cooking water if it needs to be loosened.
6. Pour onto a large platter, top with more Parmesan, a drizzle of olive oil and a good grind of black pepper.
   
    *Use vegetarian cheese if required.