Free Recipe Ricotta Gnocchi with Pesto
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Ricotta Gnocchi with Pesto Recipe
1 Clove garlic
1/4 c Grated Parmesan cheese
2 c Ricotta cheese
2 Eggs
1 ts Salt
2 c Flour
5 qt Water
Some butter
Some salt
Some pepper
Some Pesto (12 to 16
-Tablespoons)
Ricotta Gnocchi with Pesto Preparation
>From Sunset”s _Food_Processor_Cook_Book_ (Lane Publishing 19830 Mince garlic in the bowl of a food processor using the metal blade. Add Parmesan cheese, Ricotta cheese, eggs, 1 tsp salt and flour to work bowl. Process continuously (stopping to scrape bowl every now and then) until mixture forms a ball. Remove dough, dust lightly with flour, and wrap in plastic wrap. Chill 4 to 6 hours. Unwrap dough onto floured board. Roll small pieces of dough into ropes 3/8 thick. Cut ropes into 1 1/4 pieces, and shape into gnocchi with your finger. Bring 5 quarts water to boil in 6 to 8 quart pot; cook gnocchi 30 to 40 at a time for about 10 minutes. Drain and keep warm in a covered dish until all Gnocchi are cooked. Season to taste with butter, salt and pepper. Top each serving with about 2 Tablespoons pesto. Makes 6 to 8 small servings. Posted to rec.food.recipes by Jessica Litman <p01046@psilink.com> on 1994b, .
Cooking Temperature:
Recipe Serves: 1
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