Pan-Sear the Gnocchi: Heat 1 tablespoon of olive oil in a large, non-stick frying pan or skillet over a medium-high heat. Add the gnocchi in a single layer (work in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until they are golden brown and slightly crisp. Remove from the pan and set aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the remaining tablespoon of olive oil to the same pan. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Wilt the Spinach: Add the fresh spinach to the pan in large handfuls. It will look like a lot, but it wilts down significantly. Stir continuously for 2-3 minutes until all the spinach has wilted.

Create the Cream Sauce: Pour in the vegetable stock and double cream. Stir everything together and bring to a gentle simmer. Let it bubble gently for 2-3 minutes to thicken slightly. What works best for me is to scrape the bottom of the pan to lift any flavourful browned bits left from the gnocchi and onions.

Melt in the Cheeses: Reduce the heat to low. Stir in the crumbled feta cheese and the grated Parmesan. Continue to stir gently until the cheeses have melted into the sauce, creating a smooth, creamy consistency. This should only take a couple of minutes.

Combine and Finish: Add the pan-seared gnocchi back into the pan. Stir gently to coat every piece in the luscious sauce. Stir in the grated nutmeg and the lemon zest. Let it all heat through for a final minute.

Serve Immediately: Season with a generous amount of freshly ground black pepper. Divide the Gnocchi Spinach Feta among warm bowls, garnish with fresh dill or parsley if you like, and serve straight away.