Instructions: Steam, microwave or saute the spinach until wilted, them squeeze all excess moisture out of the leaves. Finely chop and place in a large bowl. Add the 5 tablespoons flour, parmigiano cheese, ricotta cheese, eggs and salt and pepper to taste. If the mixture seems particularly moist, add a little more flour.

Bring a large pot of water to the boil and salt generously. Meanwhile, shape the mixture into walnut sized balls or ovals and coat in extra flour.

Set aside on a floured towel.

Meanwhile make the tomato sauce. Heat the olive oil in a saute pan and add the tomatoes. Cook until the liquid evaporates a little, then add chopped olives, parsley and crushed saffron threads. Add salt and pepper to taste and mix well.

Boil the gnocchi a few at a time just until they rise to the surface and place in individual oiled ovenproof ramekins. Spoon over enough tomato sauce to cover, top with extra grated parmigiano cheese and bake at 220c. for 10 minutes until bubbling. Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.