Place all the ingredients for the meatballs into a bowl and mix well. Next form into balls the size of a small walnut, then chill well.
Heat a large frying pan or wok. Add half the oil and swirl around well. Add the meatballs and brown nicely, for 3-4 minutes. Once browned, remove from the pan and place on a plate.
Add the remaining oil to the pan and add the spring onions, garlic, stock cube, soy sauce and water and bring to the boil. Add the meatballs and gently simmer for 6-8 minutes. Add the gnocchi and spinach and cook for a further 2-3 minutes.
Mix the cornflour with the water and add a little to the boiling juices until slightly thickened. Garnish with the coriander, to serve.
Copyright Phil Vickery
For the Meatballs