1/2 lb ricotta
1/4 cup all-purpose flour
2/3 cup semolina flour
1 salt to taste
1 white pepper to taste
1 pinch ground nutmeg
3 tbsp pesto (preferably homemade)
1 egg
2 egg whites
1 tbsp olive oil
1 cup chicken stock
1 roasted garlic head, halved
1 carrot, chopped
1 onion, chopped
2 celery ribs, chopped
2 tbsp butter, cut in small pieces
1 basil for garnish
1 chopped tomato for garnish
1 grated parmesan for garnish
1 toasted pine nuts for garnish
A Recipe for
Charles Palmer's Ricotta Pesto Gnocchi
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
Food Tip |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
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This Recipe for Charles Palmer's Ricotta Pesto Gnocchi is one of thousands in the Recipes-to-go Ethnic Cookbook.
Forget love... I'd rather fall in chocolate! |
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Eat little, sleep sound. |
| Iranian Proverb |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
This is a recipe for Charles Palmer's Ricotta Pesto Gnocchi from the recipe cookbook of Recipes-to-go (Ethnic)
Food Tip |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
No man is lonely while eating spaghetti--it requires so much attention. |
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Cooking Rule... If at first you don't succeed, order pizza. |
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| P. J. O'Rourke |
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.
Serves: 4
Charles Palmer's Ricotta Pesto Gnocchi Recipe brought to you by Recipes To-Go