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Print this Recipe    Gnocchi 26

Parsley Gnocchi

15 oz container ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup snipped fresh parsley
1 small clove garlic, minced
1 egg, beaten
3/4 cup all purpose flour
1/2 teaspoon salt

3 tablespoons all purpose flour
1 1/2 cups milk
1 cup shredded fontina cheese

In a large bowl, stir together the ricotta cheese, Parmesan cheese,
parsley, garlic and beaten egg. Stir in the 3/4 cup flour and the
salt.

With floured hands, shape the mixture into 1 inch balls, (about 1
tablespoon each). Roll each ball in the flour to coat lightly.

Cook half the balls in boiling water, uncovered, for 10 minutes.
Using a slotted spoon, remove the gnocchi from the water. Drain on
paper towels. Repeat with the remaining gnocchi.

Meanwhile, in a medium saucepan, melt the margarine or butter. Stir
in the 3 tablespoons of flour and cook for 1 minute. Add the milk
all at once; cook and stir until the mixture is thickened and
bubbly. Stir in the Fontina cheese. Cook and stir until the cheese
has melted. Remove from heat.

Preheat the oven to 500.

Place approximately 1/2 cup of the sauce in the bottom of a 2 quart
square baking dish. Arrange the gnocchi on top of the sauce; pour
the remaining sauce over the gnocchi. Bake, uncovered, in the 500
oven for 6-8 minutes or until the mixture is bubbly and browned.

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