🫙 From the Spice Rack
Charles Palmer's Ricotta Pesto Gnocchi
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
maineasy
Ingredients8 items
Ingredients
- 1/2lbricotta
- 1/4cup all-purpose flour
- 2/3cup semolina flour
- 1egg
- 2egg whites
- 1tbsp olive oil
- 1cup chicken stock
- 1roasted garlic head, halved
Directions
- 1
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 home
- 2
Discard liquid
- 3
In a mixing bowl, combine the flour, semolina, salt, pepper and nutmeg and mix thoroughly
- 4
Add the ricotta and pesto and mix until well combined
- 5
Add egg and mix thoroughly
- 6
Repeat with egg whites
- 7
If the mixture is too sticky, add 1 or 2 tablespoons of semolina flour
- 8
Transfer the dough to a well-floured board and knead for a few minutes