RICOTTA GNOCCHI AND
WISCONSIN 7-YEAR CHEDDAR GRATIN

FOR THE GNOCCHI:
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
FOR THE CHEDDAR SAUCE:
3/4 cup milk
1 teaspoon garlic, peeled and finely chopped
1 tablespoon grappa (such as Nivole Moscato D'Asti brand)
1 pound (4 cups) 7-year Aged Wisconsin Cheddar, shredded
8 ounces (2 cups) Wisconsin Fontina cheese, shredded
1 tablespoon cornstarch, mixed with 1 tablespoon water
FOR THE FINAL PREPARATION:
1/2 cup dry bread crumbs
1/4 cup parsley, finely chopped

TO MAKE THE GNOCCHI:
In a mixing bowl, stir flour and nutmeg and salt to mix. Add Ricotta, egg and egg yolk. Mix gently with a wooden spoon until the ingredients are just incorporated. (Over mixing will toughen the gnocchi.) Portion the gnocchi using two teaspoons to form 60 little football-shaped quenelles.

Saute the gnocchi in a little clarified butter, adding more as needed to prevent sticking. Reserve warm.

TO MAKE THE 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 saute pan. Pour in half of the Cheddar sauce. Add gnocchi and toss to coat with the 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.

Servings: 12
From: Chef Rhys Lewis
Source: Wisconsin Milk Marketing Board, Inc.