Peel and chop the potatoes into 2 inch chunks and then boil them til they are soft.
While the potatoes are boiling pop the nasturtium leaves into a colander.
Use the hot water from the boiled potatoes to wilt it, drain off the water and then whizz it into a puree in a food processer.
Mash the potatoes and then mix in the pureed nasturtiums.
Add the salt and pasta flour til you get a smooth dough. It should all come together with the liquid from the spinach but if you need more you can use the potato water.
Sprinkle some flour and the fine semolina over a clean work surface, take a ball of the dough and roll it into a long sausage shape about 1.5 – 2cm wide. It doesn't matter how long as long as you have the right thickness.
Now using the long edge of a ruler, chop off 1cm chunks. If you flick the ruler as you cut you will end up with one slightly longer edge to your chunk. It doesn’t really matter though what shape they are. Just try to keep them around 1.5 cm as they will inflate slightly in the water.
You could then roll these over the tines of a fork to make little grooves but it doesn't really matter if you don't have the time like I usually don't!
When all your noquis are made, bring a pan of water to the boil and then pop in a batch at a time. They should take approx. 2 minutes to cook and float to the surface. when they are floating, take them out on to a platter with a slotted spoon. They may stick together so you could drizzle some olive oil over each batch.
I served them simply with some herbs and grated parmesan. You could toss them into some giant couscous and mix in some cubes of feta for a different way of enjoying them.
Nasturtium Gnocchi or Noquis/Nhoque served with Giant Couscous, Feta and Olive OIl