Recipe - Herb Gnocchi

One half pound Spinach
One fourth pound Sorrel
1 bn American cress
1 One half cup Parsley
1 tablespoon Chopped chervil
1 tablespoon Chopped tarragon
1 tablespoon Chopped dill
2/3 cup Ricotta cheese
2 tablespoon Butter
Three fourths cup Freshly grated Parmesan
cheese
Coarse salt
Freshly ground black pepper
2 Eggs, beaten
3 tablespoon Plain flour, sifted

From Vegetarian Cooking, edited by Carol Handslip

Wash and drain the spinach, sorrel, watercress and parsley. Place in a
large pan of boiling water and boil for 4 minutes; drain. When cool enough
to handle, press out as much moisture as possible and chop finely. Add the
remaining herbs and place in a saucepan over low heat for several minutes,
stirring, to dry out.

Beat the ricotta cheese to a smooth consistency and add to the puree with
the butter, 25g/1oz/One fourth cup of the Parmesan cheese and salt and pepper to
taste. Take the pan off the heat and stir in the eggs and flour. Beat until
smooth. Pour into a cool shallow dish and leave in the refrigerator
overnight.

Bring a large pan of lightly salted water to a boil. Form the green mixture
into eggshaped gnocchi, using 2 teaspoons, and roll them very lightly on a
floured board. Drp them in batches in the pan, but do not crowd them.

When they float to the surface, after 4 to 5 minutes, lift them out with a
slotted spoon and drain. Test one to make sure they are cooked through,
then transfer to a warmed serving dish.

Sprinkle the gnocchi with a little Parmesan cheese; serve the remaining
cheese separately. Serve with melted butter if you like.

Posted to rec.food.recipes by arielle@taronga.com (Stephanie da Silva) on
Oct 14, 1993.