Recipe#10504

Title: Herb Gnocchi

Newsgroups: rec.food.recipes 
 Subject: Herb Gnocchi 
 Message-ID: <2WGVRLD@taronga.com> 
 Date: Thu, 14 Oct 1993 17:01:11 GMT 

Metric/Imperial                         American
 225g/8oz spinach                        1/2 lb spinach
 100g/4oz sorrel                         1/4 lb sorrel
 1 bunch watercress                      1 bunch American cress
 50g/2oz parsley                         1 1/2 cups parsley
 1 tablespoon chopped chervil            1 tablespoon chopped chervil
 1 tablespoon chopped tarragon           1 tablespoon chopped tarragon
 1 tablespoon chopped dill               1 tablespoon chopped dill
 175g/6oz ricotta cheese                 2/3 cup ricotta cheese
 25g/1oz butter                          2 tablespoons butter
 75g/3oz Parmesan cheese, grated         3/4 cup freshly grated Parmesan cheese
 sea salt                                coarse salt
 freshly ground black pepper             freshly ground black pepper
 2 eggs, beaten                          2 eggs, beaten
 3 tablespoons plain flour, sifted       3 tablespoons all-purpose flour, sifted
 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/1/4 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 egg-shaped 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.