Herb Gnocchi



INGREDIENTS:

Metric/Imperial

225g/8oz spinach

100g/4oz sorrel

1 bunch watercress

50g/2oz parsley

1 tablespoon chopped chervil

1 tablespoon chopped tarragon

1 tablespoon chopped dill

175g/6oz ricotta cheese

25g/1oz butter

75g/3oz Parmesan cheese, grated

sea salt

freshly ground black pepper

2 eggs, beaten

3 tablespoons plain flour, sifted

American

1/2 lb spinach

1/4 lb sorrel

1 bunch American cress

1 1/2 cups parsley

1 tablespoon chopped chervil

1 tablespoon chopped tarragon

1 tablespoon chopped dill

2/3 cup ricotta cheese

2 tablespoons butter

3/4 cup freshly grated Parmesan cheese

coarse salt

freshly ground black pepper

2 eggs, beaten

3 tablespoons all-purpose flour, sifted

DIRECTIONS:

1. 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.

2. 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.

3. 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. 
Drop them in batches in the pan, but do not crowd them.

4. 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.

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



Herb Gnocchi