Gnocchi alla Romana with creamed spinach

1. Boil the milk and infuse with the chopped vegetables. Strain through a fine sieve.
2. Return the infused milk to a clean pot and bring to the boil.
3. Reduce the heat to medium and add the semolina, whisking the semolina as you add it, season with salt, freshly ground black pepper and a little freshly grated nutmeg.
4. Simmer, stirring constantly with a wooden spoon, until very stiff, approximately 5 to 8 minutes.
5. Remove from heat and stir in 2 tablespoons of butter and 3/4 cup Parmigiano-Reggiano.
6. Beat in egg.
7. Spread gnocchi mixture 1/2 inch thick on an oiled baking sheet and chill, uncovered, until very firm, about 1 hour.
8. Cut out rounds from gnocchi mixture with a 2-inch round pastry cutter.
9. Pan-fry the gnocchi in hot butter till lighly brown on both sides, place in a heated oven to heat though.

For the creamed spinach

1. Sweat the sliced garlic in the hot butter and olive oil until slightly golden, add the spinach and cook until wilted.
2. Season the spinach with salt, fresh ground black pepper and nutmeg.
3. Remove any excess moisture from the spinach, chop and add back to the pan.
4. Add the cream and bring the pan back to the boil, allowing the cream to reduce until it reaches your desired consistency.
5. Place in a small baking dish, sprinkle with the breadcrumbs and parmesan and bake in a hot oven until the top is crunchy.

For the Sage butter

1. Fry the sage in the hot butter till golden, being careful not to burn.
2. Season with salt and pepper.

To serve

1. Serve the gnocchi on a plate with a spoon of creamed spinach, drizzled with the sage butter and sprinkle with remaining Parmigiano-Reggiano.