Before I serve the potatoes, I crush them slightly with the back of a fork and they almost become fluffy gnocchi, ready to absorb the flavours of the ingredients they are cooked with.
- Cook the potatoes in a pan of salted boiling waterfor about 10 minutes, until cooked through. Drain.
- Pan-fry the sliced garlic in a splash of olive oil over a medium heat for a few minutes until it startsto brown, then add the chilli flakes, passata and cooked potatoes.
- Season generously with salt and pepper and simmer for about 10 minutes.
- Add the spinach and simmer for a further minute until wilted, then squash each potato with the back of a fork, remove from the heat and serve.