To make the Gnocchi – bake the Potatoes, pierced and wrapped in foil, at 225˚c for just over an hour

Let them cool down – and then peel the skins off.  Put them through a potato ricer, or mash them really carefully

While the Potatoes are still hot, mix in the 150g Flour and 1 beaten Free Range Egg and some Salt & Pepper.  Lightly knead the dough together and then divide into 2 or 3 pieces.  With each piece, roll it into a long sausage shape, and cut it into 2cm-ish slices.  Lightly shape and put each piece of Gnocchi onto a plate dusted heavily with some Polenta or Semolina or Flour.  Do this with all the dough – you’ll have around 2 massive plates of Gnocchi

To cook the Gnocchi – bring a large pan of salted water to the boil.  Add the Gnocchi and remove them with a slotted spoon as soon as they rise to the surface

You can eat them like this and dress them with a sauce immediately – but I prefer to oven bake the Gnocchi at 200˚c for 20 mins (on a baking tray lined with greaseproof paper and brushed with a little Olive Oil) so they get a slightly crispy edge

To make the Sauce… Finely chop half a small Onion and crush a clove or two of Garlic.  Also slice up the other Greens – Cabbage, Green Beans, Kale – and get some frozen Peas out of the freezer

Heat a large frying pan with a little Olive Oil.  Add the chopped Onion and fry for a minutes or two; then add the Garlic for a minute.  Add the other chopped Greens and fry for a few minutes.  Add a dash of White Wine, the juice of half a Lemon and some Chicken Stock (a few ladlefuls) and cook for a minute or two.  Taste the Sauce… the alcohol taste should have gone and it should taste sweet and salty at the same time – light and fresh

Season with Salt & Pepper to taste and turn the heat off.  You may also want to add more Lemon juice…

Serve the Gnocchi on a plate with a couple of spoonfuls of Greens and a couple of ladles of the Sauce.  Garlicky Breadcrumbs or toasted Pine Nuts would be delicious with this dish, also maybe some Tomatoes and Balsamic…