Recipe#10499

Title: Gnocchi 17

rec.food.recipes archive

1 clove garlic
 1/4 cup grated Parmesan cheese
 2 cups Ricotta cheese  
 2 eggs
 1 tsp salt 
 2 cups flour 
 5 quarts water
 butter
 salt
 pepper
 Pesto (12 to 16 Tablespoons)
 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.