Lazyacres

Parsley Gnocchi

1 15 oz container ricotta cheese

1/2 c grated Parmesan cheese

1/2 c snipped fresh parsley

1 small garlic clove, minced

1 egg, beaten

3/4 c all purpose flour

1/2 t salt

All purpose flour

3 T butter or margerine

3 T all purpose flour

1 1/2 c milk

1 c shredded fontina cheese

In a large bowl, stir together the ricotta cheese, parmesan, parsley, garlic and beaten egg.

Stir in 3/4 c flour and salt.

With floured hands, share the mix into 1 inch balls.  Roll each ball in flour to lightly coat.

Cook half the balls in boiling water uncovered for 10 minutes.  Remove using a slotted spoon - repeat with remaining gnocchi.

In a medium saucepan melt the margarine or butter.  Stir in 3 T flour and cook for 1 minute.  Add milk all at once, cook and stir until mix is thickened and bubbly.  Stir in fontina cheese.  Cook and stir until cheese is melted.  Remove from heat.

Preheat oven to 500.

Place 1/2 c sauce in bottom of a 2 qt casserole square baking dish.  Arrange the gnocchi on top of the sauce, pour remaining sauce over.

Bake, uncovered for 6-8 munutes or until the mix is bubbly and browned.

Notes:

Gnocchi dough can be prepared ahead of time and kept in the fridge.  If you decide to broil rather than bake, don't use a glass dish - use a skillet instead.  Glass could break under the broiler.