Cook the spinach in salted water and strain. Add breadcrumbs, onions, chives, mint leaves, nutmeg and eggs. Mix well, and stir in flour and salt until it is a compact whole. Boil three litres of water with a little salt and add the mixture by pressing it through a large-holed sieve. The gnocchi is cooked as soon as it rises to the surface. Drain the liquid and then add the butter used to fry the garlic. Serve hot.500 g spinach

Ingredients:

4-5 tablespoons of breadcrumbs

½ chopped onion

1 tablespoons of chopped chives

2-3 mint leaves (optional)

1 pinch of nutmeg

2 eggs

300 g white flour

salt

100 g grated cheese

2 teaspoons of butter

2 teaspoons of shortening

1 clove of garlic, pressed

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The recipes are taken from “I mazzafam, fine original recipes from the valleys of southern Graubünden” by Gianni Bertossa, Desertina publishers.