Yield: 1 Servings
Measure | Ingredient |
---|---|
½ pounds | Spinach |
¼ pounds | Sorrel |
1 bunch | American cress |
1½ cup | Parsley |
1 tablespoon | Chopped chervil |
1 tablespoon | Chopped tarragon |
1 tablespoon | Chopped dill |
⅔ cup | Ricotta cheese |
2 tablespoons | Butter |
¾ cup | Freshly grated Parmesan cheese |
\N \N | Coarse salt |
\N \N | Freshly ground black pepper |
2 \N | Eggs, beaten |
3 tablespoons | 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/¼ 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.
Posted to rec.food.recipes by arielle@... (Stephanie da Silva) on Oct 14, 1993.