Charles Palmer's Ricotta Pesto Gnocchi

Directions

1. Place the ricotta in a 12" square of cheesecloth, tie the ends into a knot and hang over a bowl overnight to drain. Throw away liquid.
2. In a mixing bowl, combine the flour, semolina, salt, pepper and nutmeg and mix thoroughly. Add in the ricotta and pesto and mix till well combined.
3. Add in egg and mix thoroughly. Repeat with egg whites. If the mix is too sticky, add in 1 or possibly 2 Tbsp. of semolina flour. Transfer the dough to a well-floured board and knead for a few min. Wrap in plastic wrap and chill 30 min.
4. On a floured surface, shape the dough into logs 1" in diameter and cut into 1" thick pcs. Transfer to a floured tray and refrigerate15-20 min.
5. Bring a large pot of lightly salted water to a boil and add in the extra virgin olive oil. Add in 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 hard.
6. Meanwhile, make the garlic broth by cooking the chicken stock, garlic, carrot, onion and celery for 30 min. Strain and stir in the butter.
7. To serve, place gnocchi in individual serving dishes. Cover with a few Tbsp. of the garlic broth and garnish with basil, tomato, Parmesan cheese and pine nuts.