I was given this recipe for green gnocchi but found the pasta more delicious rolled out thinly, cut into strips and served as tagliatelle with butter, oil and Parmesan cheese. But if you wish, the mixture can be rolled into small balls and cooked in bouillon or around the meat in a daube for the final half-hour of the cooking time.
Wash the spinach, Swiss chard and lettuce; drain well. Shred all the leaves, sprinkle with salt and leave in a bowl for 30 minutes. Rinse in cold water, drain well and dry by wrapping tightly in a cloth.
Chop the leaves very finely, with a knife or in a processor. Mix with the cheese, flour, oil and eggs and just
Form the dough into a ball and leave under an upturned bowl for 30 minutes. Roll out on a floured surface until very thin indeed. Cut narrow strips as for tagliatelle.
Cook the pasta in salted, boiling water for 3–5 minutes. Drain well and turn into a hot serving dish. Serve with butter or oil and Parmesan cheese and freshly milled black pepper.
© 1987 Geraldene Holt. All rights reserved.