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Name: Ricotta Gnocchi with Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Some pepper; 2 Eggs; 5 qt Water; 2 c Flour; 2 c Ricotta cheese; 1 ts Salt; Some Pesto (12 to 16; Some salt; Some butter; 1 Garlic; 1/4 c Grated Parmesan cheese

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INGREDIENTS

Some pepper
2 Eggs
5 qt Water
2 c Flour
2 c Ricotta cheese
1 ts Salt
Some Pesto (12 to 16
Some salt
Some butter
1 Garlic
1/4 c Grated Parmesan cheese

INSTRUCTIONS

>From Sunsets _Food_Processor_Cook_Book_ (Lane Publishing 19830 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. Posted to rec.food.recipes by Jessica Litman on 1994b, .

NOTES

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Ricotta Gnocchi with Pesto

Some pepper
2 Eggs
5 qt Water
2 c Flour
2 c Ricotta cheese
1 ts Salt
 Some Pesto (12 to 16
 Some salt
 Some butter
1 Garlic
1/4 c Grated Parmesan cheese

>From Sunsets _Food_Processor_Cook_Book_ (Lane Publishing 19830    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.    Posted to rec.food.recipes by Jessica Litman <p01046@psilink.com> on 1994b,  .

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Nutrition

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Serving Size: 1 Serving (3684g)
Recipe Makes: 1 Servings

Calories: 2560
Calories from Fat: 858 (34%)

Amt Per Serving		% DV

	Total Fat 95.3g	127 %
	Saturated Fat 42.4g	212 %
	Monounsaturated Fat 31.8g
	Polyunsanturated Fat 9.6g
Cholesterol 2278.5mg		701 %
Sodium 1741.4mg		60 %
Potassium 1732.9mg		46 %
Total Carbohydrate 263.5g		77 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 253.7g
Protein 155.6g		222 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2560

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