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Ricotta Gnocchi With Pesto

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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)
----------------------------------------------
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


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