Green Creamy Lemony Gnocchi

Add the gnocchi to the boiling water and simmer until they float to the top, 2-3 mins. Drain well in a colander then pop back into the pan. Drizzle with oil and stir through to stop them sticking together. Then set aside - we'll fry them later on. Meanwhile, heat a large frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer them to a bowl then set aside.

Pop your frying pan back on medium-high heat and add a drizzle of oil. Once hot, add the courgette and season with salt and pepper. Cook until softened, 2-3 mins, then stir in the garlic and cook for 1 min more. Add the spinach a handful at a time and cook until wilted, 1-2 mins. Pop the cooked greens in a mixing bowl and cover with some foil to keep warm.

Put your frying pan back on medium heat with a splash of oil and add the shallot. Cook until softened, stirring occasionally, 4-5 mins, then add the stock paste and water (see ingredients list for amount). Stir to dissolve the stock, then lower the heat and simmer until reduced by half, 3-4 mins.

Meanwhile, heat a drizzle of oil in another large frying pan on high heat. Once hot, add the gnocchi and stir fry until golden, 6-8 mins. TIP: Cook in batches if necessary. Once your sauce has reduced, stir in the creme fraiche, heat through until piping hot, then season with pepper. Stir through half the chives and half the grated hard Italian style cheese. Add the gnocchi to your sauce along with half the greens and gently stir everything together. Add the lemon zest and a squeeze of lemon juice.