Place the ricotta in a 12" square of cheesecloth, tie the ends into a knot. Hang over a bowl in the fridge overnight to drain. Discard liquid the next day when ricotta is well-drained.
In a mixing bowl, combine all-purpose flour, semolina flour, salt, pepper and nutmeg and mix thoroughly. Stir in ricotta and pesto, mixing and mix until well blended.
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.
After refrigerating, when dough has hardened a bit, working on a floured surface, shape the dough into logs 1" in diameter the slice into 1" thick pieces. Transfer to a floured tray and chill again for 15-20 minutes.
Bring a large pot of lightly salted water to a boil and add the olive oil. Drop 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 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.
Contributor: pat ciesla
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