Gnocchi (Italian Dumplings) recipe
Make a circle of flour on a board. Place 1 lb Ricotta in center of circle. Work Ricotta into flour with fingers until all Ricotta is absorbed and dough is soft and pliable.
Cut off small pieces of dough and roll to one and one half inch lengths.
Let them rest while water boils. When the water boils, add gnocchi a few at a time and they are cooked as soon as they surface. Should be scooped out with slotted spoon, drained and put in a warm serving dish.

Morney Sauce for Gnocchi
Melt butter in saucepan, add the flour stirring with a wire whisk.
Add the milk stirring rapidly with whisk. When sauce is thickened, add salt and pepper to taste. Cayenne and nutmeg. Add the cheese, stir in to blend. Remove from heat and beat in egg yolk.

Put gnocchi in buttered baking dish, spoon sauce over all the Gnocchi. Then bake in preheated oven 400 degrees for 15 minutes.

Optional: Top with proscuitto, marinaira sauce.

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