INGREDIENTS

INSTRUCTIONS

Heat milk over medium-low heat in a large saucepan to 180 or until tiny
bubbles form around edge. (Do not boil.) Remove from heat; gradually add
flour, salt, and nutmeg, stirring until well blended. Place pan over low
heat; cook 1 minute, stirring vigorously until mixture leaves sides of pan
and forms a ball. Add egg, stirring vigorously; cook 1 minute. (Mixture
will be thick.) Remove from heat; add cheese, stirring vigorously until
well blended.
Spread mixture into a 9-inch square pan coated with cooking spray, using
hands and a rubber spatula dipped in cold water. Press heavy-duty plastic
wrap on surface of dough, and chill 1 hour or until firm. Invert dough onto
a cutting board; cut into 16 (1-1/2-inch) squares. Cook according to Gratin
or Pan-frying procedure (see page 90 of the June 1994 issue of Cooking
Light). Yield: 4 servings (serving size: 4 gnocchi).
NOTES : Sun-dried Tomato Variation: Combine 1 ounce of sun-dried tomatoes,
packed without oil, and 1 cup of boiling water in a small bowl; let stand
20 minutes. Drain and finely chop tomatoes. Add to dough with cheese.
Recipe by: Cooking Light, June 1994, page 92
Posted to MC-Recipe Digest by "Christopher E. Eaves" <cea260@airmail.net>
on Apr 01, 1998

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