Herb gnocchi

Herb gnocchi

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
250g fresh or frozen spinach
125g fresh sorrel leaves
30g watercress sprigs
40g parsley sprigs
1 tablespoon fresh chervil, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh dill, chopped
185g ricotta cheese
30g butter, cut into small pieces
salt and freshly ground black pepper
75g parmesan, grated
2 eggs, beaten
2 1/2 tablespoons plain flour
melted butter, to serve (optional)

Method

  1. Wash and drain spinach, sorrel, watercress and parsley (if using frozen spinach, allow to thaw and do not wash). Boil 125 ml water in a large saucepan, add spinach, sorrel, watercress and parsley and boil for 4 minutes. Drain well, squeezing out as much water as possible, and chop finely. Add chervil, tarragon and dill. Stir mixture in a saucepan over low heat for several minutes to dry out as much as possible. This gives a good dry mixture for shaping gnocchi. Beat ricotta cheese until smooth and add to green mixture with butter, salt and pepper. Stir in one-third of the parmesan cheese. Remove pan from heat. Beat in eggs and flour until smooth. Pour into a shallow dish and leave, uncovered, in refrigerator overnight.
  2. After chilling, mixture should be firm enough to handle; if it is not, add a little more sifted flour but not too much or gnocchi will be heavy. Heat a large pan of salted water to just below simmering point. Form mixture into egg-shaped gnocchi by using 2 teaspoons and rolling very lightly on a floured board. Drop gnocchi in batches into water, making certain they do not stick together. When they float to the surface, after 4–5 minutes, lift them out with a slotted spoon and drain on a clean cloth. Test one to make sure they are cooked dish towel. Keep drained gnocchi warm in a heated serving dish while you cook remainder.
  3. Sprinkle gnocchi with a little parmesan cheese and serve with remaining parmesan and a jug of melted butter.
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