Heat sufficient water in a deep non stick pan. Heat 2 tbsps olive in another non stick pan, add onion and sauté till soft and translucent.
Add garlic and saute for 1 minute. Add ½ tsp freshly crushed black peppercorns and mix well.
Add spinach and mix well. Sauté on low heat for 1 minute.
Place potatoes in a bowl, make a well in the centre, add egg yolks, saffron milk and mix well.
Add the spinach mixture and salt and mix well. Add ricotta and parmesan cheese and mix gently.
Sprinkle refined flour and mix into a dough. Divide it into two parts and roll each into a thick rope.
Cut into small pieces. Roll the pieces in a little refined flour and shape into oval gnocchis.
Add a little salt and remaining olive oil to the boiling water.
Heat clarified butter in a third non stick pan, add grated lemon zest to it.
Add remaining crushed black pepper and mix well. Lemon butter sauce is ready.
Add gnocchis to the boiling water. When they rise to the surface, remove them from the water and add them to the lemon sauce and lightly toss.
Transfer the gnocchi onto a serving plate and pour remaining sauce over and serve hot.