1 1/2 c. all-purpose flour
Dash of nutmeg
Kosher salt, to taste
1 1/2 c. Wisconsin Ricotta cheese
2 Tbsp. unsalted butter
In a mixing bowl, stir together flour, nutmeg and salt. Add Ricotta and eggs. Mix gently with a wooden spoon until the ingredients are just incorporated. Portion the gnocchi using two teaspoons. Using a teaspoon of dough for each gnocchi, form 80 to 90 little football-shaped quenelles. In a non-stick skillet, melt butter over medium heat; sauté the gnocchi until golden brown; stirring and turning frequently. Add more butter, if necessary to prevent sticking. Remove from heat; keep warm.Cheddar Sauce:
3/4 c. milk
1 tsp. garlic, peeled and finely chopped
1 Tbsp. grappa or vodka, optional
4 c. (1-lb.) Aged Wisconsin Cheddar
, shredded (aged 2 years or more)
2 c. (8-oz.) Wisconsin Fontina cheese
1/4 c. dry bread crumbs
2 Tbsp. parsley, finely chopped
Heat milk in a heavy-bottom saucepan. Add garlic and grappa; blend. Using a wooden spoon, stir in Cheddar and Fontina over low heat, stirring in one direction, until cheese is melted and smooth. Do not allow mixture to boil.Final Preparation:
Preheat broiler. Stir together gnocchi and Cheddar sauce to coat. Pour into a casserole dish and sprinkle with bread crumbs and parsley. Place under broiler to brown for 1 to 2 minutes. Serve immediately.
Makes 6 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.
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