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Ricotta cheese - 1/2 cup
Eggs - 2
Parmesan cheese  - 1 cup (grated)
Flour - 1 1/2 cups (sifted)
Gruyere cheese - 1 cup (grated)
Thin white sauce -  11 /2 cups (heated)
Tomato sauce - 1 cup
Parsley - 1 tbsp (chopped)
Salt and pepper


  • Preheat oven to 375 F.
  • Pace ricotta, eggs, parmesan, salt and pepper in blender; mix one minute.
  • Add flour and mix one minute; transfer dough to bowl, cover and refrigerate one hour.
  • Bring plenty of salted water to boiling point. Drop in small pieces of dough and cook 8 minutes.
  • Keep water at boiling point and when cooked, remove with slotted spoon and drain on paper towel.
  • Depending on the size of pan you may have to cook gnocchi in two batches.
  • Pace half of gnocchi in lightly greased baking dish.
  • Add half of gruyere, half white sauce and paprika.
  • Pour in half of tomato sauce and finish with remaining gnocchi, cheese, parsley and sauces.
  • Bake 30-35 minutes in oven.
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