| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
>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,
.
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