An adapted Ottolenghi/Belfrage recipe, with deliciously complex Asian flavour. This is very much a moveable feast depending on whether money or time is your priority. You can make the gnocchi and stock from scratch, or buy them (more expensively) ready made. Go gently with the miso, it is not meant to dominate. The gnocchi are twice cooked, first by boiling and then by frying. It can be vegan if you use a vegan butter – I like Naturli’

250g gnocchi (this can be shop bought or follow the recipe here)

1 tbsp olive oil

250ml vegetable stock (this can be shop bought or follow the recipe here)

100g large leaf spinach

½ tbsp white miso

2.5g fresh ginger, peeled and finely sliced

25g unsalted butter, cut into 1 cm cubes

To serve:

1 spring onion, finely sliced

1 teasp toasted sesame seeds

Grated lime zest

• Get plenty of water boiling in a large saucepan, along with a teaspoon of salt. When the water bubbling, add the gnocchi. Cook until they float to the surface (about 2 minutes). Lift out with a slotted spoon and drain them on kitchen towel. This is best done in batches. Set aside.

• Pour the stock into medium saucepan and cook for 10-12 minutes over a medium high heat until it has reduced to 100ml. Add the spinach and cook for 2-3 minutes until it's wilted. Remove the spinach with a slotted spoon and keep warm. Leave the cooking juice from the spinach in the pan with the reduced stock, then whisk in the miso, ginger and butter, and cook over a gentle heat whisking all the time, until the sauce is smooth and slightly thickened - about 3 minutes. Don't let it boil, otherwise it will split. Take off the heat and set aside.

• Add 1 tablespoon olive oil to a large frying pan on a medium to high heat. Fry the gnocchi for 2 minutes on each side until browned all over.

• To serve, place the miso butter and spinach on a plate. Top with the gnocchi and sprinkle with the lime zest, spring onion slices and sesame seeds. Serve immediate