Super-green baked gnocchi

1. Preheat the oven to 200°C, gas mark 6. Place the spinach in a large mixing bowl, pour over a kettle of just-boiled water and leave to stand for 1 minute, then drain in a large colander. Press with a wooden spoon to extract as much water as possible, then set aside.

2. Heat the oil in a large ovenproof sauté pan or shallow casserole over a high heat. Fry the leeks, garlic and chard stalks with a pinch of salt, stirring regularly, for 5 minutes. Roughly chop the wilted spinach and add to the pan along with the shredded chard leaves. Cook, stirring, for another 2 minutes, until the chard is wilted.  

3. Meanwhile, place the gnocchi in the mixing bowl, pour over a kettle of just-boiled water, leave to stand for 1 minute, then drain in the colander. Tip the gnocchi into the pan along with the cream, lemon zest and most of the Parmigiano Reggiano. Season and stir together over the heat, then scatter with the remaining cheese. Transfer to the oven for 10 minutes to finish cooking, then leave to stand for a couple of minutes before serving.