Ricotta Gnocchi with Pesto
Source: Sunset's Food Processor Cookbook, Lane Publishing, 1983
Makes 6 to 8 small servings

1 clove garlic
1/4 cup grated parmesan cheese
2 cups ricotta cheese
2 eggs
1 tsp salt
2 cups flour
5 quarts water
some butter
some salt
some pepper
some 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-inch thick. Cut ropes into 1 1/4-inch 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.