Spinach gnocchi with hazelnut butter & gorgonzola

Preheat the oven to 220°C, gas mark 7. Rinse the potatoes in a colander under running water, then put on a baking tray and season with salt (the salt will stick to the damp skins); bake for 55 minutes-1 hour or until the tip of a knife can easily be inserted into the potatoes. Leave to cool a little (they will still need to be hot for mashing). Hold a potato in one hand with a tea towel and peel off the skin. Repeat with the remaining potatoes, then mash well; leave to cool.

Put the spinach in a steamer basket or sieve set over a pan of simmering water and steam until just wilted. Allow to cool, then squeeze out any excess liquid through a double layer of clean kitchen cloths (or a clean tea towel). Whizz the spinach and eggs together in the food processor until smooth. Add the potato, flour and salt; pulse a few times until everything comes together into a dough, taking care not to overwork. Divide the dough into 8 equal pieces. Roll each into a 2cm wide sausage, then cut into 3cm chunks. Dust a baking tray with the semolina, then put the raw gnocchi on top.

Bring a large pan of salted water to the boil and cook the gnocchi in two batches for around 3 minutes per batch, removing with a slotted spoon. Meanwhile, toast the hazelnuts in a large frying pan until starting to brown. Add the butter and melt, then swirl the pan until the butter turns a biscuity brown. Add a pinch of salt and the lemon juice; remove from the heat. Toss through the gnocchi until coated, then top with the gorgonzola, allowing it to melt a little before serving.