Green Gnocchi
1 bunch turnip, mustard,or beet greens 3 TBS salt 3 egg whites 1 TBS olive oil 1/4c grated parmesan cheese 4 to 4 1/2 c flour 6 to 8 TBS water
Blanch greens. When cool, squeeze out all excess moisture. Puree greens in a food processor or finely chop. Place remaining ingredients in food processor and combine to form a dough. Refrigerate until the dough is well chilled. Bring a large pot of water to a boil. Cut off small chunks of dough and roll to form a ball. Drop the balls in the boiling water. Cook for 10 minutes after the balls float to the water's surface. Serve with your favorite spaghetti sauce.