1 pound ricotta cheese, drained of excess water
2 extra-large eggs
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon salt
3-1/2 – 4 cups all-purpose flour
GORGONZOLA CREAM SAUCE
2 tablespoons unsalted butter
1 carton (half-pint) whipping cream
2 ounces (1/2 cup) Gorgonzola cheese, crumbled
1/2 cup freshly grated Parmesan cheese
Instructions To make the gnocchi, put the ricotta, eggs, Parmesan & salt in a food processor. Process for about 30 seconds to combine.
Add 3-1/2 cups flour & turn on the machine to combine. With the machine running, add more flour, 1/4 at a time until dough forms a ball and pulls away from the side of the bowl. ut the dough ball on a lightly floured surfae & knead for a minute.
Cut off a piece of dough about the size of a golf ball. Roll it between the palms of your hands to form a tope about 1/4-imch in diameter. Cut the rope into pieces about 1/2-inch long. Press your thumb firmly into the center of each piece. Cover with a clean towel and set aside (or freeze for later use).
In a large saute pan set over med. heat, melt the butter (do not brown). Add whipping cream and raise the heat to med.-high. Add the Gorgonzola & bring sauce to a simmer. Reduce slightly, creaming the crumble of cheese. Remove pan from the heat.
Cook the gnocchi in a large pot of boiling, salted water. They wikk be done about 30 seconds after they rise to the surface of the boiling water. Drain.
Set the saute pan with the sauce over medium heat. Transfer the tnocchi to the saute pan. Toss the gnocchi to coat with the sauce. Add the Parmesan & toss again. Serve at once.