Wash spinach and pat dry. Squeeze juice from lemons. Fry the spinach for 10-15 seconds in a preheated pan with the addition of lemon juice.
Boil potatoes until tender. Mash until puree. Add flour, egg, cuttlefish ink. Knead soft dough, use a fork to make patterned gnocchi (small, 5-7 g each). Boil in boiling salted water for 1-2 minutes.
Peel pike perch from scales and bones, salt, pepper and steam for 10-15 minutes. We smoke ordinary milk on fire for 1 hour, salt, pepper, and then whisk in a blender with starch diluted in cold water.
Place the gnocchi on a plate, pike perch and spinach on top, pour over the sauce.