METHOD

1.Cook the spinach in a large pan until wilted. It shouldn't need any water. Leave to drain in a colander. You can squeeze the spinach to help this along. After a quick whirr in a food processor, or even chopping with a knife, add the plain flour, parmesan and egg. Mix well, Check for seasoning and leave to firm in fridge for at least an hour. Now comes the tricky, and messy, bit. Clear a decent sized space on the work top. Make sure you have readily to hand a small bowl of flour, a cloth and a ready supply of hot water. Lay out 30cm of greaseproof paper. Remove spinach mixture from fridge, dip both hands in the flour and take a small piece of the spinach mixture and roll into a ball about the size of a walnut. Place on greaseproof paper. Carry on until finished, frequently coating hands with flour.Loosly cover and leave in fridge until ready to cook. You might not make as much mess as me.

2.Half an hour befor eating heat the oil and very gently cook the shallots for 20 mins. Put a large pan of salted water on to boil.Add the tomatoes and cook for a further 5 mins. Leave in a warm place.

3.Just before eating drop the spinach balls into the boiling water. They are cooked when they float to the surface. Just a few minutes. Gently heat through the sauce mixture. Divide the gnocchi onto warmed plates, spoon over the sauce, scatter with the basil and some shavings of parmesan.