Cook the potatoes in lightly salted boiling water for 10-15 minutes until tender.

Drain the potatoes, return to the pan and place over a low heat for few seconds to dry, then mash. Add the flour and season. Tip on to a floured surface and work into a dough. Divide the dough into quarters and roll into sausages. Cut into 3 cm / 1 inch lengths.

Bring a pot of water to a boil, add fava beans and simmer for 1 minute. Drain and cool them immediately in cold water. Pierce the outer skin with a thumbnail and squeeze each bean out of its skin with thumb and forefinger. Peel and chop the garlic very fine.

Put the fava beans in a saucepan with a mixture of half water and half olive oil, enough to barely cover them. Add the garlic and rosemary and season with salt and pepper. Bring to a simmer, cover and cook until the beans are tender, about 5 minutes, more or less, depending on the beans.

Cook the gnocchi in a large pan of lightly salted boiling water for about 2 minutes - they're done when they rise to the surface.

Mix the gnocchi with the beans and finish with a squeeze of lemon juice and another grind or two of the pepper.