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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.

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