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| Herb Gnocchi |
Ingredients
225 g spinach
110 g sorrel
1 American cress
2 eggs (beatten)
3 tablespoons flour (all Purpose, sifted)
1+1/2 glasses parsley
1 tablespoon chervil (chopped)
1 tablespoon tarragon (chopped)
1 tablespoon dill relish (chopped)
2/3 glass ricotta cheese
2 tablespoons butter
3/4 glass parmesan cheese (freshly grated)
Cooking Instructions
First wash the spinach, drain, sorrel, watercress and parsley. Place in a large pan of boiling water and boil for four 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, twenty-five g of the Parmesan cheese and pepper and salt 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-formed gnocchi, using two 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 five minutes, lift them out with a slotted spoon and drain. Test one to make sure they are cooked through, later 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. Enjoy.
Recipe From Italian Cuisine
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