Serves 5:
5 dry white rolls
5 eggs
500 g Swiss chard or spinach
1 small bunch parsley
2 garlic cloves
500 g white flour
½ litre milk
1 cup grated Parmesan
Soak the dry rolls in the milk. Cook the Swiss chard or spinach in boiling water for 5 minutes, drain well and chop finely. Finely chop the parsley and garlic. Mix all the ingredients with the eggs and knead to a dough. Bring a pan of water to the boil, add salt. Using a teaspoon, form the gnocchi and tip them into the boiling water. When they rise to the surface, drain and dress them with butter, or melted butter and sage, or tomato sauce. Add the final touch: a good sprinkling of grated Parmesan!