INGREDIENTS

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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