| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Spinach |
| 1/4 |
lb |
Sorrel |
| 1 |
bn |
American cress |
| 1 1/2 |
c |
Parsley |
| 1 |
tb |
Chopped chervil |
| 1 |
tb |
Chopped tarragon |
| 1 |
tb |
Chopped dill |
| 2/3 |
c |
Ricotta cheese |
| 2 |
tb |
Butter |
| 3/4 |
c |
Freshly grated Parmesan cheese |
|
|
Coarse salt |
|
|
Freshly ground black pepper |
| 2 |
|
Eggs, beaten |
| 3 |
tb |
Plain flour, sifted |
INSTRUCTIONS
>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/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.
Posted to rec.food.recipes by arielle@taronga.com (Stephanie da Silva) on
Oct 14, 1993.
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