Instructions: 1. Break the bread into chunks and put it in a bowl.

2. Pour over the stock and leave to soak for about 15 minutes.

Meanwhile, wash the spinach or chard and put it in a saucepan with the water.

3. Cover and cook gently for about 5 minutes or until tender.

4. Drain the spinach or chard, reserving the liquid in a large bowl.

5. When cool enough to handle, squeeze out as much liquid as possible with your hands, reserving the liquid and adding it to the cooking liquid.

6. Chop the spinach or chard finely and put it in another bowl.

7. Tip the bread and stock into a sieve, allowing the liquid to drain through into the bowl with the spinach/chard cooking liquid.

8. Press the bread with the back of a wooden spoon to squeeze out as much liquid as possible.

9. Crumble the bread between your fingers and add it to the spinach or chard with the parmesan.

10. Mix well.

11. Heat the olive oil or butter in a large saucepan, add the onion and fry gently for 5-10 minutes or until golden.

12. Remove at least half the onion from the pan with a spatula and add it to the bread mixture with the flour, egg and2 teaspoons of salt.

13. Combine thoroughly and shape the mixture into balls the size of table-tennis balls, using more flour if they are sticky.

14. Lay the balls, spaced well apart, on a floured surface and set aside while making the broth.

15. Strain the reserved spinach/chard and bread liquid to remove any crumbs, then add it to the onion remaining in the saucepan.

16. Bring to the boil and season with salt and pepper.

17. Add enough of the gnocchi to fit comfortably in a single layer on the bottom of the saucepan.

18. Cook for 4-6 minutes or until they rise to the surface of the liquid, then remove them with a slotted spoon, put them in a warmed soup tureen and keep them warm while cooking the remainder.

19. When all the gnocchi are cooked, remove the scum from the surface of the broth and pour the broth into the tureen.

20. Serve at once, with a sprinkling of grated parmesan.

NOTES : A speciality of the Alto-Adige, the Alpine region nearest to Austria, these tasy dumplings are made larger than the usual gnocchi, and are served either in a clear broth or on their own with grated parmesan or mature Cheddar cheese.

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