After an hour of roasting, add onion cut into wedges to the tin. Open the oven every so often and baste the pork belly with the rendered fat. The total roasting time depends on how thick your piece of pork belly is.

You'll know it's done when the meat is practically falling apart. At the lower temperature it will need at least two to three hours in the oven. Once roasted, take the pork belly out and let it rest for ten minutes before slicing.

Boil the potatoes in their skins in salted water. While still hot, peel them and either grate them finely or pass them through a potato press. Put the potatoes in a bowl and add the egg and half of the flour. Mix together, adding more flour as needed.

Don't overwork the dough — don't worry if it stays a little sticky. If it were dense and no longer sticky, the finished gnocchi would turn out too firm rather than light and fluffy, which is what we're after.

Shape the gnocchi from the dough right away, as the potato dough starts to turn watery over time. On a floured surface, roll it into a rope about 1.5 to 2 cm in diameter. Using a knife, cut off pieces about 2.5 to 3 cm long.

Drop the gnocchi into boiling salted water. They're ready as soon as they float to the surface. Scoop them out and serve with the meat and spinach. Once the pork belly is nearly done, start on the spinach.

Melt a knob of lard in a pot and fry the onion in it until translucent. Add chopped garlic, to taste — around 2 to 3 cloves works well. Stir and cook together for a moment, then add the spinach.

Season with salt and pepper. The spinach only needs a few minutes to wilt. Pour in the cream and let it simmer a little longer. The spinach shouldn't be too runny, so if needed, turn up the heat briefly to boil off any excess liquid — this will thicken it nicely.