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Herb Gnocchi

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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.