100 g di retrepis or spinach · 30 g parsley · 100 g chard · 100 g nettles · 250 g strong white flour · grated nutmeg · salt and pepper · 1 egg · 1 dl milk · 1 small onion · 100 g butter · 100 g smoked ricotta cheese ·
pinch of bicarbonate
Clean and wash the herbs well. Simmer in plenty of salted water, adding a pinch of bicarbonate. Drain, sauté together with the butter and chopped onion. Liquidise the mixture, adding milk, blend in the flour, eggs, nutmeg, salt and pepper. Mix with a whisk to obtain a smooth, even paste.
Drop the formed gnocchi into a pan of salted boiling water using a spoon; as soon as these rise to the surface, remove them with a perforated spoon and put them in cold water.
At the end, when the paste has finished, put them back into salted boiling hot water for two minutes, drain and serve with melted butter and grated ricotta cheese.