Peel and finely chop the onion. Peel and finely grate or crush the garlic. Finely grate the zest from the lemon. Wash the spinach in plenty of water, then trim the dry ends off the stalks (you can eat the stalks, so don't chop them all off). Finely slice the spinach leaves and stalks.

Warm a medium pan on a medium heat for 2 mins then pour in ½ tbsp olive oil and add the onion. Fry for 5 mins, stirring often, till glossy but not coloured. If the onion starts to brown, turn the heat down and add a splash of water. Add the garlic and spinach to the pan and cook for 4 mins, stirring, till the spinach has wilted.

While the spinach is cooking, warm a deep frying pan or wok on a medium heat for 1 min, then pour in 1 tbsp olive oil. Add the gnocchi to the pan and fry for 4-5 mins, stirring often, till the gnocchi is lightly golden. Turn off the heat.

When the spinach has cooked for 4 mins, add the lemon zest, half the pot of double cream and the juice from half the lemon. Stir and turn the heat up to a gentle bubble.

Tip in the gnocchi and tear in the smoked salmon. Warm everything through for 2 mins. Taste and add some salt or pepper if you think it needs it. Serve in warm bowls with a crack of black pepper and wedges of lemon for squeezing.