Peel and boil the potatoes until tender.

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

Drain the spinach in colander, squeezing out as much water as possible with a spoon. Make a ball in your palm and squeeze again then chop.

Mash the potatoes then add the spinach and let it cool completely.

Add the flour and egg and mix well until you get a dough.

Flour a work surface and your hands. Take large spoonfuls of the mixture and roll these out into a thin log. Cut off small bits and roll them into rugby ball shapes. With a fork you can add a pattern too, if liked.

Boil water in a large, shallow pan. Add a few gnocchi at a time to the boiling. When the gnocchi rise to the top, remove them with a slotted spoon to a bowl. Repeat with the rest.

Make the spinach sauce: heat a spoonful of olive oil a frying pan and add the garlic and chilli. Cook for 30 seconds then add the rinsed & drained spinach and the lemon juice. Put the lid on, turn down the heat and steam for a couple of minutes until the spinach has wilted. Season with salt and pepper. Add enough gnocchi to be well covered with the spinach sauce (keep the rest for another meal).

Serve with grated Parmesan, if liked.