Bring a pot of salted water to a rolling boil.
Add all three greens and blanch till wilted.
Strain greens out, rinse under cold water and squeeze as much water out as possible.
In a blender, mix the greens, eggs, olive oil. s/p and nutmeg and puree until smooth and green.
In a stand mixer, combine the puree with flour and knead for seven minutes. You may need to add flour if the dough is too sticky.
If making gnocchi, mix in a few tablespoons of grated parmesan.
If rolling into pasta, follow your pasta machine manufacturers instructions.
Cut into wide noodles, then cook quickly in a medium stock pot in rapidly boiling, salted water. Toss with butter and serve.