Instructions: Boil the potato leaving the skin on which will take about 25 minutes.

Pick over the spinach remove the stalks then rinse the leaves.

Place them in a large saucepan over a medium heat and cook briefly with a lid on for 1 to 2 minutes until wilted and collapsed down. Drain in a colander and when cool enough to handle squeeze all the moisture out and chop finely.

When the potato is cooked drain and holding it in a tea cloth peel off the skin and sieve the potato into a bowl.

Add the spinach ricotta nutmeg and flour to join the potato then beat the egg and add half together with some seasoning.

Gently and lightly using a fork bring the mixture together.

Finish off with your hands and knead the mixture lightly into a soft dough adding a teaspoonful or more of the beaten egg if it is a little dry.

Then transfer the mixture to a floured surface and divide it into four.

Roll each quarter into a sausage shape approximately 10mm in diameter then cut it on the diagonal into 2.5cm pieces placing them on a tray or plate as they are cut.

Cover with clingfilm and chill for at least 30 minutes but longer wont matter.

Using a fork with the prongs facing upwards press the fork down on to each gnocchi easing it into a crescent shape so that it leaves a row of ridges on each one.

Cover and chill the gnocchi again until you are ready to cook them.

To cook the gnocchi have all the cheeses ready.

Preheat the grill to its highest setting then bring a large shallow pan of approximately 3.5 litres of water up to simmering point and put the serving dish near the grill to warm through.

Drop the gnocchi into the water and cook them for 3 minutes; they will start to float to the surface after about 2 minutes but they need an extra minute.

When they are ready remove them with a draining spoon and transfer them straight to the serving dish.

When they are all in quickly stir in first the mascarpone and chives then sprinkle in the gorgonzola and fontina then add some seasoning and cover the whole lot with the grated Pecorino.

Pop it under the grill for 3 to 4 minutes until it is golden brown and bubbling.

Serve immediately on hot plates.

I dream about eating this recipe on a warm sunny summers day outside but in winter its still an excellent lunch for two people or as a first course for four. For a variation instead of using all cheese halve the amount and add 175g of crisp crumbly bacon or pancetta.

Serves 2

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