MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ricotta Gnocchi (Nyucki)
Categories: Italian
Yield: 6 Servings

1 lb Ricotta cheese; (2 c)
2 Eggs; beaten
1/2 c Parmesan; fresh grated
2/3 c Mozzarella; grated; packed
2/3 c Flour
1/2 ts Salt
Black pepper
1/4 c Scallion; minced; (optional)
1/4 ts Garlic; minced; (optional)
Butter
Extra flour
Extra parmesan

Italian cheese dumplings.

Begin these in the morning. They need time to chill.

Combine all ingredients (except butter, extra flour, and extra
parmesan) and beat well with a fork. Chill two hours.

Flour your hands and make the batter into little balls (about 1" in
diameter), rollimg them until firm between your palms. Roll them in
flour; shake off the excess. Place them, single layer, on a tray.
Refrigerate another two hours.

Heat a large kettleful of salted water to boiling. Lower to a simmer.
Drop the balls in, one-at-a-time, and simmer with a lid on for ten
minutes. Remove with a slotted spoon and place on a buttered baking
tray. (You probably will have to simmer the gnocchi in shifts--don't
try to crowd them in to the kettle.)

Just before serving, broil the balls until golden brown on all sides.
Drizzle them with melted butter and sprinkle with grated parmesan as
you broil them and turn them. The cheese and butter will make a crisp,
delicious coating. Serve over spinach noodles topped with parsley
butter (chopped parsley in melted butter) or pesto sauce for added
elegance.

Recipe by Moosewood Cookbook

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