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Herb Gnocchi

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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