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1
Roasted Red Pepper Pesto
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2
In a food processor, blend together basil leaves, roasted red peppers, nuts, and 1/4 cup Parmesan cheese.
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3
Pour in oil slowly while still mixing.
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4
Stir in salt and pepper to taste.
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5
Ricotta Gnocchi
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6
Drain any excess liquid from the ricotta cheese.
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7
Combine ricotta cheese, 1/4 cup Parmesan, yolk and salt in a large bowl.
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8
Mix well using a wooden or plastic spoon.
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9
Add the flour and stir until just combined.
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10
Do not over work.
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11
The dough will be very sticky.
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12
Put a pot of water to boil.
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13
Flour you work area generously with flour and your hands.
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14
Divide the dough in half and roll out to till it is about as thick as a finger.
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15
Take sharp knife, dip in flour and cut the the rolls into about 1 inch pillows.
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16
Transfer pillows to baking sheet lined with parchment paper.
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17
Repeat with remaining dough, work quickly so that the gnocchi on the baking sheet doesnt get sticky.
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18
You water should have come to a slow boil by now, add a generous pinch of salt to the water.
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19
Drop your gnocchi into the water and stir to keep them from sticking to the bottom.
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20
The gnocchi will float to the top when done, about 2 to 4 minutes.
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21
Using a slotted spoon or skimmer remove from water and serve immediately with sauce.
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22
*Make sauce ahead of time so it is ready to serve when gnocchi is ready.
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23
* Add chicken or sausage for protein.
