*  Exported from  MasterCook  *
 
                   CHARLES PALMER'S RICOTTA PESTO GNOCCHI
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
                         -garnish
 
   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
   minutes.
   
   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
   butter.
   
   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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