Place a large frying pan onto the stove and turn the heat to high. When hot, add half of the olive oil and half of the butter. Once foaming, add the gnocchi and pan fry for 3-4 minutes until golden brown. Remove them from the pan and place onto a plate. Keep to one side.

In the same pan, add the remaining olive oil and butter followed by the leeks. Keep the heat low, season with salt and pepper and allow them to cook for 6-8 minutes until softened and wilted. Add the chopped garlic and cook for another 2 minutes before adding in the double cream and the crumbled gorgonzola. Keep stirring to help the cheese melt.

Add the chopped spinach and let it wilt into the sauce*. Add a splash of water if your sauce is a little too thick. Once creamy and well incorporated, stir through the pan-fried gnocchi and the **lemon zest* and allow it to heat through.

Serve the Gnocchi in large bowls with a scattering of chopped walnuts. Top each bowl with a handful of rocket which you can dress with a little lemon juice or balsamic, if you like.