Ricotta Gnocchi With Pesto
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 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1844
Calories From Fat: 511
Total Fat: 58g
Cholesterol: 546.5mg
Sodium: 3612.4mg
Potassium: 1111.7mg
Carbohydrates: 218.8g
Fiber: 6.8g
Sugar: 2.8g
Protein: 104.2g