Marianne Lumb served up vegetarian potato gnocchi, cavolo nero and pumpkin on Saturday Kitchen.

The ingredients are: 1.25kg baking potatoes (such as Catriona or Spunta), 2 tbsp olive oil, plus extra for frying, 2 leaves cavolo nero, stalks removed, cut into 10cm pieces, 400g pumkpin (such as Delica), peeled, seeds removed, cut into 1cm dice, 1 free-range egg, beaten, 100-150g plain flour, 530ml double cream, 75g butter, small bunch fresh chives, finely chopped, 1 lemon, juice only and salt.