A delicious yet simple recipe, this soft, pillowy gnocchi is sure to be a hit at your next family gathering, dinner party or date night.

Place the pistachios, garlic and basil in a food processor and pulse until finely chopped. Add the oil and mix until combined. Fold through parmesan.

Pour boiling water over the spinach leaves in a heatproof bowl and leave for 1 minute, until the leaves have softened. Place in a bowl of cold water for 1 minute, then drain and chop the leaves finely, discarding the stems.

In a large bowl, mix the spinach, ricotta, parmesan, eggs, nutmeg and sea salt, and fold through the flour. Cut into 4 pieces and roll on a flour-dusted board into 2cm-wide logs, then cut into 2cm pieces.

Bring a large saucepan of water to a rolling boil. Add 1 teaspoon of salt and add half the gnocchi, stir then allow to cook undisturbed for 3–4 minutes, or until they float to the top. Remove with a sieve or slotted spoon and drain. Repeat with the remaining gnocchi. Stir through the sauce and season to taste with salt, pepper and lemon. Serve with extra lemon wedges and freshly grated parmesan.