1 lb green Chard leaves
12 oz stale Bread
4 oz Butter
1 cup Milk
Grana Padano Cheese
SOOC Sicilian Sea Salt, to taste
SOOC Wild Mushroom & Sage Olive Oil
Dice the bread then soak with milk until soft. Drain milk from bread by twisting in a cheese cloth, removing all excess liquid.
Blanch the chard leaves, drain, then wring. Once cooled, add to the bread with the eggs and salt. Mix thoroughly.
Cut in a food processor and place on a flat surface or cutting board. Knead very gently to form a soft dough, if too wet add breadcrumbs. Be careful not to overwork the dough.
Roll handfuls of the dough into long cylinders. Cut into 1/2 inch chunks.
Bring a pot of water to boil and plunge the gnocchi in a few at a time. Let boil for a couple of minutes. Once cooked, they will rise to the top. Remove from water with a slotted spoon.
Melt the butter with the sage and pour onto a plate or bowl. Place hot gnocchi on pate. Sprinkle with grated cheese and drizzle with Wild Mushroom & Sage Olive Oil to serve.