Charles palmer's ricotta pesto gnocchi
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Charles palmer's ricotta pesto gnocchi
  Pesto    Gnocchi    Italian    Pasta  
Last updated 6/12/2012 12:47:06 AM. Recipe ID 7652. Report a problem with this recipe.
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      Title: Charles palmer's ricotta pesto gnocchi
 Categories: Italian, Pasta
      Yield: 4 Servings
    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
  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
  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
  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.

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Recipe ID 7652 (Apr 03, 2005)

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