Crab, silverbeet and ricotta gnocchi

Blanch (plunge) silverbeet leaves in boiling water for a minute. Drain, let cool, squeeze out as much water as possible, then roughly chop. In a bowl, mix thoroughly the ricotta, chopped silver beet, crabmeat, flour, 80g parmesan, eggs, salt and pepper. Using a little flour on your hands, shape each gnocchi into a sphere the size of a golf ball. Bring large pot of salted water to the boil and poach gnocchi for 3-4 minutes - they should rise to the surface when ready. Remove quickly with slotted spoon, drain well and place in warm serving dish. Heat butter in small saucepan on moderate heat until foamy and nut-brown. Sprinkle gnocchi with remaining parmesan and spoon over foaming butter.