Instructions: Place the ricotta in a 12" square of cheesecloth, tie the ends into a knot and hang over a bowl overnight to drain. Discard liquid.

In a mixing bowl, combine the flour, semolina, salt, pepper and nutmeg and mix thoroughly. Add the ricotta and pesto and mix until well combined.

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.

On a floured surface, shape the dough into logs 1" in diameter and cut into 1" thick pieces. Transfer to a floured tray and chill 15-20 minutes.

Bring a large pot of lightly salted water to a boil and add the olive oil. Add 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.

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