Whip the cottage cheese. Add the cottage cheese to the bowl of a food processor or blender. Blitz until super smooth and creamy, a little like the consistency of ricotta.

Mix the gnocchi dough. Add the whipped cottage cheese to a mixing bowl, along with 1 cup of plain flour, the grated parmesan cheese and 1 teaspoon of salt. Mix into a rough, sticky dough. Knead the dough a couple of times in the bowl, to bring it together.

Roll out the dough. Sprinkly a little flour onto a clean surface (either your bench or a wooden board), then turn the dough out onto it. Form it into a rough rectangle, then slice it into quarters. Working with one piece of dough at a time, roll it into a long, thin log, roughly 12" (30cm) long and about 1" (2.5cm) wide. Keep dusting your surface and your dough with flour if it's a bit sticky - it should be a little sticky, but not so much it's difficult to work with.

Form the gnocchi. Line an oven tray with parchment paper. Slice your dough log into small pieces, roughly 1/2" (1.5cm) wide. Sprinkle with a little more flour, then place on the prepared tray. Continue with the rest of the dough.

Start the sauce. Add the basil leaves, parmesan cheese, garlic cloves, 2 teaspoons of white miso paste, 1 teaspoon of fish sauce, 1 tablespoon of olive oil, 1 tablespoon of lemon juice and 1 tablespoon of pickled jalapeno slices (if you're using them) to a small blender.

Blanch the spinach and finish the sauce. Bring a large pot of water to a boil, and add a big pinch of salt. Add the spinach leaves, pressing them down with a wooden spoon or spatula to submerge them. Cook for a couple of minutes (until they're bright green), then use tongs or a slotted spoon to transfer them to a big bowl of cold (ideally ice-cold) water. This will 'shock' the spinach and help to preserve the bright green color. Transfer the cooled spinach into the blender with the other ingredients and blitz until super smooth and bright green. Taste, then season with a little more salt if needed.

Boil the gnocchi. Bring the pot you blanched the spinach in back to a boil, and set another (ideally non-stick), high-sided frying pan or skillet on the stovetop as well. Carefully transfer the gnocchi into the water. I find the easiest way to do this is to carefully shake them off the parchment paper into the water. Use a slotted spoon or a spatula to break them up in the water and give them a little stir so that they don't stick together.

Pan-fry the gnocchi.  Leave the gnocchi in the pot for a couple of minutes, until they float to the top. At this point, drizzle a little olive oil into your frying pan or skillet and turn the heat to medium. Use a slotted spoon to directly transfer the gnocchi into the frying pan. Toss the gnocchi through the olive oil for a couple of minutes, crisping up the edges a little as you do. PRO TIP: If you don't want to pan-fry the gnocchi, you can add it directly into the sauce you're using in a pan. I like pan-frying them as I find it gives them a little texture and helps ensure they stay together.

Mix the gnocchi with the sauce. Pour your green goddess sauce into the pan with the gnocchi, along with a ladleful of the gnocchi cooking water. Toss the sauce through the gnocchi for a couple of minutes so they're all coated and the sauce thickens up nicely. Divide the gnocchi between bowls, making sure to spoon over any extra sauce in the pan. Sprinkle with extra parmesan (or parmesan crisps if you like!) then serve.