Charles Palmer's Ricotta Pesto Gnocchi
| Yield: | 4 Servings |
| Categories: | Italian, Pasta |
| 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 |
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