Spinach gnocchi with herby tomato sauce

200g baby spinach, extra for serving 75g garlic (roughly 1/5 heads ) 500g potatoes 1 egg yolk 150g flour 3 tbsp Flora Gold 10ml lemon juice 1kg tomato handful of thyme sprigs 10g basil leaves 2 tsp Salt 1 tsp Pepper 25g parmesan/ pecorino for serving

Preparation for 4 people

Spinach gnocchi with herby tomato sauce

Place the potatoes in the airfryer/ oven to dry roast for 30-45 minutes at 180C or until soft.
While the potatoes are roasting, place ½ head of garlic and 100g spinach into a steamer and steam for 10 minutes or until the garlic is soft.
Prepare the tomatoes by quartering themand cut the garlic head horizontally in half, drizzle with olive oil and season with 1 tsp salt and ½ tsp pepper, thyme springs and put them into a dish in the air fryer/ oven at 180C for 30 minutes and then blend to form a sauce adding the basil to the blender and a little water if needed.
Place the steamed garlic cloves and spinach into a blender and blend to form smooth puree.
Once the potatoes are cooked, allow them to cool slightly and then remove the skins and mash the potato in a large bowl(if you have a potato ricer that is ideal)
To the mashed and still a little warm potato, place the yolks, puree, 1 tsp salt and ½ tsp pepper in a well in the centre of the potato, then add the flour.
Using your hands, bring together the ingredients until just combined. Don’t over mix otherwise the gnocchi will be tough.
Onto a lightly floured surface pat the dough to form a 2cm thick rectangle. Cut the dough into 2cm wide ribbons and then again to make 2cm pieces.
Place a pot of water onto the boil and season generously with salt.
While boiling, place the Flora Gold into a medium hot pan.
Toss the gnocchi into salted boiling water and remove once the gnocchi have risen to the surface and fry in the pan.
Once all is cooked and fried squeeze in the lemon juice