| 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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