Recipe - Ricotta Gnocchi With Pesto

1 Clove garlic
One fourth cup Grated Parmesan cheese
2 cup Ricotta cheese
2 Eggs
1 teaspoon Salt
2 cup Flour
5 qt Water
Some butter
Some salt
Some pepper
Some Pesto (12 to 16
Tablespoons)

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,
.