Yield: 12 servings.
scant 1 cup all-purpose flour dash of nutmeg
1 cup Wisconsin Ricotta cheese
1 whole egg
1 egg yolk
kosher salt to taste
1/2 cup clarified butter
3/4 cup milk
1 tsp. garlic, peeled and finely chopped
1 Tbsp. grappa
1 lb. (4 cups) 7-year Aged Wisconsin Cheddar, shredded
8 oz. (2 cups) Wisconsin Fontina cheese, shredded
1 Tbsp. cornstarch, mixed with 1 Tbsp. water
1/2 cup dry bread crumbs
1/4 cup parsley, finely chopped
For Gnocchi: In mixing bowl, stir flour and nutmeg and salt to mix. Add Ricotta, egg and egg yolk. Mix gently with a wooden spoon until ingredients are just incorporated. (Over-mixing will toughen the gnocchi.)
Portion gnocchi using two teaspoons to form 60 little footballshaped quenelles. Sautè gnocchi in a little clarified butter, adding more as needed to prevent sticking. Reserve warm.
For Cheddar Sauce: Heat milk in a heavy-bottom sauce pot. Add garlic and grappa. Blend. Using a wooden spoon, stir in Cheddar and Fontina, stirring in one direction. Add a small amount of the cornstarch-water mixture to adjust the mixture to desired consistency.
Final Preparation: Preheat a sautè pan. Pour in half of Cheddar sauce. Add gnocchi and toss to coat with sauce. Arrange 5 gnocchi in center of 12 individual serving bowls and portion remaining sauce over each serving. Dust with bread crumbs and parsley. Place bowls under broiler to brown for a minute or two. Serve immediately.
Recipe Provided By: Chef Rhys Lewis, The American Club, Kohler, Wisconsin.
Photo Credit: Wisconsin Milk Marketing Board