Herb Gnocchi

From: arielle@taronga.com (Stephanie da Silva)
Date: Thu, 14 Oct 1993 17:01:11 GMT
Herb Gnocchi
Cross Indexed Vegetarian, Pasta
From Vegetarian Cooking, edited by Carol Handslip

Metric/Imperial				American
225g/8oz spinach			1/2 lb spinach
100g/4oz sorrel				1/4 lb sorrel
1 bunch watercress			1 bunch American cress
50g/2oz parsley				1 1/2 cups parsley
1 tablespoon chopped chervil		1 tablespoon chopped chervil
1 tablespoon chopped tarragon		1 tablespoon chopped tarragon
1 tablespoon chopped dill		1 tablespoon chopped dill
175g/6oz ricotta cheese			2/3 cup ricotta cheese
25g/1oz butter				2 tablespoons butter
75g/3oz Parmesan cheese, grated		3/4 cup freshly grated Parmesan cheese
sea salt				coarse salt
freshly ground black pepper		freshly ground black pepper
2 eggs, beaten				2 eggs, beaten
3 tablespoons plain flour, sifted	3 tablespoons all-purpose flour, sifted

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

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.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.