http://www.reallywildfestival.co.uk/dem ... s.php?id=5 this sounds good!!!
Sea beet gnocchi
Ingredients
250 grams of sea beet leaves
250 grams of ricotta
50 grams of freshly grated parmesan (optional)
1 egg
Flour
Salt, pepper and freshly grated nutmeg
Butter
Method
1. Cook the sea beet in a large pan of boiling water for two minutes. Drain and rinse with cold water. Pick up the sea beet in your hands and squeeze all the moisture out. Chop very finely and mix with the ricotta, parmesan, egg, salt, pepper, nutmeg and a tablespoonful of flour. The more flour you add at this stage the easier the mixture is to work but the heavier are the resultant gnocchi. With practice you can leave flour out of the mixture altogether. Put the mixture in the fridge to chill for at least half an hour.
2. Bring a pan of water to the boil. Melt some butter in a heatproof serving dish or frying pan.
3. Sprinkle some flour onto your work surface. Drop teaspoons of the mixture onto the flour and lightly roll into miniature sausage shapes.
Drop a few at a time into the boiling water. Remove with a slotted spoon as soon as they float to the surface, drain briefly and transfer to the serving dish. Serve immediately or keep warm in the oven for up to half an hour.
actually... this website has a festival in Pembrokeshire.... early September... perhaps a possibility for SSISH meet??