Ingredients:
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
Paprika
Method:
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
Paprika
Method:
- 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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