Yield: 1 Servings
|1 \N||Clove garlic|
|¼ cup||Grated Parmesan cheese|
|2 cups||Ricotta cheese|
|\N \N||Some butter|
|\N \N||Some salt|
|\N \N||Some pepper|
|\N \N||Some Pesto (12 to 16 Tablespoons)|
>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 ⅜" thick. Cut ropes into 1¼" 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@...> on 1994b, .