Yield: 1 Servings
|1 bunch||American cress|
|1 tablespoon||Chopped chervil|
|1 tablespoon||Chopped tarragon|
|1 tablespoon||Chopped dill|
|⅔ cup||Ricotta cheese|
|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.