Ingredients
1kg cooked Warrigal greens
1½ cups ricotta cheese
4 teaspoons grated parmesan cheese
2 free range egg yolks
plain flour for dusting
¼ cup melted butter
salt
2 leaves Tasmanian mountain pepper, finally chopped
Method
Chop Warrigal greens finely, add ricotta and half the parmesan, egg yolks, salt and pepper.
Shape the mixture into balls and dust lightly with flour. Bring a large pan of salted water to the boil, add gnocchi, a few at a time, and remove with a slotted spoon as they rise to the surface.
Place gnocchi on a warm serving dish, pour over melted butter and sprinkle with remaining parmesan cheese.