Fried Arugula Dumplings

Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.

Prick the potatoes all over with a fork, place on a baking tray and bake in the oven for around 1 hour until soft.

Meanwhile mix the lemon juice and a little zest with the olive oil and add the olives.

Remove the potatoes from the oven and leave to cool. When they are lukewarm, peel and press through a potato ricer. Spread the potato out over the work surface and sprinkle the flour, nutmeg and a little salt over. Add the egg and the chopped rocket and knead the mixture into a smooth dough.

Divide the dough into four portions and roll each portion out on a floured work surface into a long roll about the width of a finger. Cut each roll into pieces 2-3 cm long. Cook the gnocchi in batches in simmering salted water for 2-3 minutes until they rise to the surface. Remove from the pan with a slotted spoon and drain well.

Heat the butter in a pan and sear the gnocchi.