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 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.
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