Parsley Gnocchi
Makes 8 servings:
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1-15 ounce container of ricotta cheese
1/2-cup grated parmesan cheese
1/2-cup fresh snipped parsley
1-small clove of garlic,minced
1-egg,beaten
3/4-cup all purpose flour
1/2-teaspoon salt
3-tablespoons margarine or butter
3-tables spoons all purpose flour
1 1/2-cups of milk
1-cup shredded fontina cheese
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*1*
In a large bowl,stir together the ricotta cheese,parmesan
cheese,parsley,garlic and beaten egg.Stir in the 3/4 cup
flour and salt.
*2*
With floured hands,shape the mixture into 1-inch balls
(about 1 tablespoon each).Roll each ball in the flour to coat
lightly.
*3*
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.
*4*
In a medium saucepan,melt the margarine or butter.
Stir in the 3 tablespoons 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.
*5*
Preheat oven to 500 degrees.
*6*
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 degree oven for 6 to 8 minutes
or until the mixture is bubbly and browned.
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