Ricotta Gnocchi w/ Roasted Red Pepper Pesto

• 2 whole Roasted Red Peppers
• 2 cups Fresh Basil
• 3 Tablespoons Pine Nuts
• 1/2 cups Grated Parmesan Cheese, Divided
• 1/2 cups Exra Virgin Olive Oil
• 1 cup Ricotta Cheese
• 1 cup Flour
• 1 whole Egg Yolk
• 1/4 teaspoons Fine Sea Salt
• 1 pinch Salt and Pepper, to taste

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

red peppers, fresh basil, nuts, parmesan cheese, virgin olive oil, ricotta cheese, flour, egg, salt, salt

Taken from tastykitchen.com/recipes/main-courses/ricotta-gnocchi-w-roasted-red-pepper-pesto/ (may not work)