Drop the pasta into a very large pan (the bigger, the better) of boiling salted water. Stir with a wooden spoon to separate. Bring back to the boil. With very fresh pasta, this may be quite enough to cook it to the al dente stage. Pasta that has had more time to dry out may take 1 or 2 minutes to cook. Drain the pasta and run it quickly under the cold tap. Drain again and toss in a little oil to keep the strands separate. Set aside until needed.
To make the gnocchi, whizz together all the ingredients in a processor, or beat by hand until smooth. Chill for at least 30 minutes. Fill a piping bag with the mixture, and drop
While the gnocchi are cooking, toss the noodles in the butter in a large pan over a medium heat until piping hot. Season to taste with salt and pepper, and arrange on a warmed serving dish. Pile the gnocchi on top and serve immediately.
© 1990 Joyce Molyneux. All rights reserved.