| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Food networ, Food2 |
6 |
servings |
INGREDIENTS
| 400 |
g |
Ricotta cheese |
| 2 |
tb |
Freshly grated Parmesan cheese |
| 3 |
|
Egg yokes |
| 1 |
tb |
Semolina |
|
|
A good pinch of freshly grated nutmeg |
|
|
Salt and pepper |
| 15 |
g |
Butter |
| 2 |
tb |
Double cream |
| 100 |
g |
Gorgonzola cheese |
| 1 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
Mash the ricotta in a bowl with the Parmesan cheese, egg yolks, semolina,
nutmeg, salt and pepper and mix well.
On a lightly oiled surface roll the paste into thin rolls about 1 cm (1/2
inch) in diameter, then cut with a sharp knife into balls or pieces about 2
cm (3/4 inch) long.
Melt the butter with the cream in a saucepan. Add the gorgonzola cheese and
cook over a very low heat, crushing and stirring the cheese until you have
a well-blended sauce.
Lower the dumplings one at a time on a slotted spoon into boiling water and
let them simmer for about 2 minutes or until they rise to the surface.
Serve hot with the sauce and sprinkled with parsley.
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