Herb Gnocchi Yield: 4
- 2 Egg, beatten
- 3 tbsp Flour, All Purpose, sifted
- 1/2 lb Spinach
- 1/4 lb Sorrel
- 1 American cress
- 1 1/2 cups Parsley
- 1 tbsp Chervil, chopped
- 1 tbsp Tarragon, chopped
- 1 tbsp Dill Relish, chopped
- 2/3 cup Ricotta Cheese
- 2 tbsp Butter
- 3/4 cup Parmesan Cheese, freshly grated
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.