At what point, then, is a child capable of understanding the gospel, repenting from sin, and savingly trusting in Christ? Again, Scripture gives no specific age limit. In our experience, however, we have found that most children do not really begin to objectively evaluate their own thoughts until they reach junior high. Before then, they usually feel little concern over the contradictory values to which they cling. Seldom during elementary years do they conscientiously think about and spiritually evaluate life’s demands independently of their parents. This does not mean that all young children are incapable of committing the rest of their lives to Christ and being indwelt by the Holy Spirit. However, prior to adolescence, few children truly appreciate the significance of their separation from God, and few have sufficient mental sophistication to project far enough into the future to commit “the rest of their lives” to anything.

Matt Weymeyer

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Grains	Italian	Italian, Pasta	4	Servings

INGREDIENTS

1/2	lb	Ricotta
1/4	c	All-purpose flour
2/3	c	Semolina flour
		Salt to taste
		White pepper to taste
	pn	Ground nutmeg
3	tb	Pesto (preferably homemade)
1		Egg
2		Egg whites
1	tb	Olive oil
1	c	Chicken stock
1		Roasted garlic head, halved
1		Carrot, chopped
1		Onion, chopped
2		Celery ribs, chopped
2	tb	Butter, cut in small pieces
		Basil for garnish
		Chopped tomato for garnish
		Grated Parmesan for garnish
		Toasted pine nuts for garnish

INSTRUCTIONS

Place the ricotta in a 12" square of cheesecloth, tie the ends into a
knot and hang over a bowl overnight to drain. Discard liquid.
In a mixing bowl, combine the flour, semolina, salt, pepper and
nutmeg and mix thoroughly. Add the ricotta and pesto and mix until
well combined.
Add egg and mix thoroughly. Repeat with egg whites. If the mixture is
too sticky, add 1 or 2 tablespoons of semolina flour. Transfer the
dough to a well-floured board and knead for a few minutes. Wrap in
plastic wrap and refrigerate 30 minutes.
On a floured surface, shape the dough into logs 1" in diameter and cut
into 1" thick pieces. Transfer to a floured tray and chill 15-20
minutes.
Bring a large pot of lightly salted water to a boil and add the olive
oil. Add the gnocchi a few at a time. When they rise to the top, cook
for 1 minute and remove with a slotted spoon. The gnocchi should be a
bit firm.
Meanwhile, make the garlic broth by cooking the chicken stock, garlic,
carrot, onion and celery for 30 minutes. Strain and stir in the
butter.
To serve, place gnocchi in individual serving dishes. Cover with a few
tablespoons of the garlic broth and garnish with basil, tomato,
Parmesan cheese and pine nuts.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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