Spinach gnocchi with blistered tomatoes, basil and olives

Method

1. Cook the potatoes for the basic gnocchi dough. Meanwhile wash the spinach and drain, then put a large frying pan over a medium- high heat and wilt (the leaves should still be a little wet). Cool a little, finely chop, then squeeze out excess liquid with your hand. Set aside in the sieve.
2. When you have riced or sieved the potatoes into a large bowl (see basic recipe), add the chopped spinach, salt, egg yolks and flour. Mix to combine, then turn out onto a floured work surface and continue as in the basic recipe.
3. When the water for the gnocchi is boiling, heat a large non-stick frying pan over a high heat and add the olive oil. When hot, add the tomatoes and cook for 3-4 minutes until the skin is blistering. Cook and drain the gnocchi, then add to the pan with the olives and basil and toss for 2-3 minutes. Tip onto a serving platter and grate over the parmesan, an extra drizzle of olive oil and a good twist of black pepper.