Food Ventures
Serves 10 - 12.
Gnocchi
1 pound fresh ricotta
1 large egg
1/2 cup grated parmesan
1/2 cup bread crumbs
1 tablespoon melted butter
1 tablespoon extra virgin olive oil
Flour for rolling gnocchi
Combine all ingredients in a large bowl until dough is firm (about 1 hour). Roll out in large strands, pinch off 1 inch pieces. Put on plate and back in fridge. Boil gnocchi about 3 minutes or until floating. Pour pesto cream sauce over.
Pesto Sauce
1 cup chopped basil
1/4 cup olive oil
3 tablespoons truffle oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup heavy cream
1/2 cup pine nuts
Combine all ingredients in a blender and pulse until all combine; add nuts as desired.
Ann's Article:
Valentine’s, Birthday, Hostess Gift, Any Celebration – Consider New York Wine
Ann Hattes travels far and wide in search of interesting food adventures.