Dumplings: Gnocchi 26 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Dumplings >> Gnocchi 26


	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.