Fill your kettle and boil it, then fill a large pan with the boiling water, topping it up if necessary. Add a pinch of salt, put the pan on a high heat, cover and bring to the boil.

Meanwhile, peel and finely chop the red onion. Put a deep frying pan or wok on a medium heat. Add ½ tbsp olive oil and the onion and season with a pinch of salt and pepper. Fry, stirring, for 8 mins till the onion is glossy and starting to soften.

While the onion fries, peel and crush or grate the garlic. Finely grate the zest from the lemon. The water in the pan should be boiling by now. Add the gnocchi and simmer for 3 mins. When the gnocchi have all bobbed up to the surface of the water, they're ready to be drained.

While the gnocchi cook, stir the garlic and lemon zest into the onion and fry, stirring, for 2 mins. Tip in the baby leaf spinach and stir to mix. Drain the gnocchi and set it to one side.

Add 1 tsp ground coriander to the spinach and cook, stirring, for 2-3 mins till the spinach is wilted. Pour in the soya cream, stir gently and warm through for 2 mins.

Taste the spinach and add a squeeze of lemon juice and a pinch of salt and pepper. Add the gnocchi and gently stir to mix. 7 Spoon the gnocchi and spinach sauce onto 2 warm plates. Serve with the remaining lemon, sliced into wedges for squeezing