Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Ricotta 1 Roasted garlic head, halved
1/4 c All-purpose flour 1 Carrot, chopped
2/3 c Semolina flour 1 Onion, chopped
Salt to taste 2 Celery ribs, chopped
White pepper to taste 2 tb Butter, cut in small pieces
pn Ground nutmeg Basil for garnish
3 tb Pesto (preferably homemade) Chopped tomato for garnish
1 Egg Grated Parmesan for garnish
2 Egg whites Toasted pine nuts for
1 tb Olive oil -garnish
1 c Chicken stock

Place the ricotta in a 12" square of cheesecloth, tie the ends into a
knot and hang over a bowl overnight to drain. Discard liquid.

In a mixing bowl, combine the flour, semolina, 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" in diameter and
cut into 1" thick pieces. Transfer to a floured tray and chill 15-20
minutes.

Bring a large pot of lightly salted water to a boil and add the 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.

Meanwhile, make the garlic broth by cooking the chicken stock, garlic,
carrot, onion and celery for 30 minutes. Strain and stir in the
butter.

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.

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