Recipe: Ricotta Pesto Gnocchi in Garlic Broth

RICOTTA PESTO GNOCCHI IN GARLIC BROTH

FOR THE GNOCCHI:
1/2 pound ricotta
1/4 cup all-purpose flour
2/3 cup semolina flour (and 1 or 2 more tablespoons, as needed)
salt and ground white pepper (to taste)
pinch ground nutmeg
3 tablespoons pesto (preferably homemade)
1 egg
2 egg whites
Boiling water
1 tablespoon olive oil (for cooking the gnocchi)
FOR THE GARLIC BROTH:
1 cup chicken stock
1 roasted garlic head, halved
1 carrot, chopped
1 onion, chopped
2 celery ribs, chopped
2 tablespoons butter, cut in small pieces
GARNISHES:
fresh basil
chopped tomato
grated parmesan
toasted pine nuts

TO MAKE THE GNOCCHI:
Place the ricotta in a 12-inch square of cheesecloth, tie the ends into a knot and hang over a bowl in the refrigerator overnight to drain. Discard liquid.

In a mixing bowl, combine the flour, 2/3 cup semolina flour, 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-inch in diameter and cut into 1-inch thick pieces. Transfer to a floured tray and refrigerate 15-20 minutes.

MEANWHILE, MAKE THE GARLIC BROTH:
Cook the chicken stock, garlic, carrot, onion and celery for 30 minutes. Strain and stir in the butter.

TO COOK THE GNOCCHI:
Bring a large pot of lightly salted water to a boil and add the 1 tablespoon 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.

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.

Makes 4 servings
Source: Charles Palmer