Spanakopita-Style Herby Gnocchi

Boil a kettle

Chop your leek[s] in half lengthways, then wash to remove any grit from between the leaves, then top, tail and slice finely

Chop your dill and basil finely, including the stalks

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the sliced leeks to the pan with a pinch of salt and cook for 3-4 min or until softened

Heat a separate large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add your gnocchi and cook for 8-10 min or until beginning to crisp

Tip: Don't stir too often as this will prevent the gnocchi from crisping!

Meanwhile, wash your spinach, then add it to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under the cold tap until it's cool

Once cool, squeeze the water out of the spinach as much as you can then chop it roughly

Once the leek has softened, add the wilted spinach to the pan and cook for 1-2 min

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut into quarters

Combine the juice of 1/4 of your lemon[s], 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of pepper – this is your lemon dressing

Squeeze the juice of 1/4 of your lemon[s] into the pan and add most of the chopped dill and basil (save some for garnish!)

Season with a crack of black pepper and give everything a good mix up

Crumble your Greek cheese into the pan and cook for 1-2 min or until the cheese starts to melt into the mixture

Transfer the crispy gnocchi to the pan and stir everything together – this is your spanakopita-style gnocchi

Wash your salad, then pat dry with kitchen paper