Name: Ricotta Gnocchi with Pesto
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)

A new Decalogue has been adopted by some of our day, the first words of which reads, “Thou shalt not disagree,” and a new set of Beatitudes too, which begins, “Blessed are they that tolerate everything, for they shall not be made accountable for anything.” It is now the accepted thing to talk over religious differences in public with the understanding that no one will try to convert another or point out errors in his belief. Imagine Moses agreeing to take part in a panel discussion with Israel over the golden calf; or Elijah engaging in a gentlemanly dialogue with the prophets of Baal. Or try to picture Jesus seeking a meeting of minds with the Pharisees to iron out differences. The blessing of God is promised to the peacemaker, but the religious negotiator had better watch his step. Darkness and light can never be brought together by talk. Some things are not negotiable.

A.W. Tozer

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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