Spinach gnocchi

Syns per serving: Free on green
Serves 4

2lb potatoes
14oz spinach leaves
1 egg
1/4 tsp grated nutmeg
1 onion, 3 garlic cloves, 2 handfuls of basil
2 x 400g cans of chopped tomatoes
4 oz cheddar cheese
salt and pepper

1. Peel and dice the potatoes, boil until soft, drain and mash. Blanch the spinach for 2 minutes, drain, squeeze out any moisture and chop. Place in a bowl with the potato and mix. Beat in the egg, add to the potato mixture with the nutmeg, season and mix until well combinded. Cover and chll in the fridge overnight.

2. Preheat the oven to 190c. Peel and dice the onion; peel and crush the garlic; chop the basil. Place the onion, garlic, basil and tomatoes in a pan, bring to the boil, cover and cook for 6-8 minutes. Season and transfer to an overproof dish.

3. Shape the potato mixture into balls. Put them on top of the tomato mixture , grate the cheese over and bake in the oven for 10 minutes until hot and bubbling.