Parsley Gnocchi (Recipe)

Ingredients

1 15-ounce 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

All-purpose flour

3 tablespoons margarine or butter

3 tablespoons all-purpose flour

1 1/2 cups milk

1 cup shredded fontina cheese (4 ounces)

Steps

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 the 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, but for 10 minutes.  Using a slotted spoon, remove the gnocchi from the water.  Drain on paper towels.  Repeat with the remaining gnocchi.

4. Meanwhile, 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 the oven to 500°.

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° oven  for 6 to 8 minutes or until the mixture is bubbly and browned.

Tips:

If desired prepared the gnocchi dough ahead of time and refrigerate in a covered container until ready to cook.

Cook only half of the gnocchi at a time to ensure that all of them are cooked evenly and that none are doughy or gummy.

The gnocchi in cheese sauce are baked in a very hot oven (500°).  If you prefer to broil the gnocchi, place them in a skillet.  Do not use a glass baking dish as it is not designed for use with a broiler.

From : America's Best-Loved Community Recipes