LOCATION: Recipes >> Dumplings >> Gnocchi 17
|
 |
|
Gnocchi 17
|
|
|
|
Ricotta Gnocchi with Pesto
1 clove garlic
1/4 cup grated Parmesan cheese
2 cups Ricotta cheese
2 eggs
1 tsp salt
2 cups flour
5 quarts water
butter
salt
pepper
Pesto (12 to 16 Tablespoons)
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
