|Ricotta cheese||1 Pound, pressed of liquid|
|Cream cheese/Boursin cheese||1⁄2 Pound|
|Eggs||3 , beaten|
|Soy flour||2 Tablespoon|
|Cayenne pepper||1 Dash|
|Sweet butter||1⁄2 Pound, melted|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Push ricotta cheese and cream cheese through a fine strainer.
Beat eggs into mixture with electric or rotary beater.
Blend in soy flour and seasonings.
Refrigerate for about 1 hour.
Bring large pot of water to rolling boil.
Lower heat to simmer.
Drop cheese mixture into water by teaspoonfuls.
Allow gnocchi to poach (simmer on top of water) for about 20 minutes.
Remove gnocchi carefully with a slotted spoon and allow to drain on paper towel.
Melt 1/4 pound butter in large baking dish.
Place drained gnocchi in dish.
Cover with remaining melted butter and grated Parmesan cheese.
Gnocchi may be served immediately, kept warm in a low oven or refrigerated and reheated.
The substitution of Boursin for cream cheese will give you a much spicier gnocchi.
Adding 1/4 package of frozen spinach that has been thawed and squeezed dry makes a delicious Spinach Gnocchi.