Gnocchi: 1 1/2 c. all-purpose flour Dash of nutmeg Kosher salt, to taste 1 1/2 c. Wisconsin Ricotta cheese 2 eggs 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, shredded 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.
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.