Triple Cheese Gnocchi In A Mushroom Mornay Sauce

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 lb potato
• 1/4 lb cheddar cheese, freshly grated
• 1/2 lb ricotta cheese
• 1 cup romano cheese, freshly grated
• 2 eggs, beaten
• 1 1/2 cups all-purpose flour
• 3 tablespoons butter
• 2 cups button mushrooms, sliced
• 3 tablespoons flour
• 1 1/4 cups chicken broth
• 1 1/4 cups half-and-half cream
• 1/2 cup parmesan cheese, freshly grated

Recipe

• 1 for the gnocchi, pare and steam the potatoes until they are fork tender. puree.
• 2 blend the cheeses together.
• 3 blend the cheeses, potatoes and eggs together. add the flour very slowly, mixing in after each addition. you want a very soft dough, not too stiff with flour or the gnocchi will be heavy and tough.
• 4 knead, creating a soft dough. mold the dough into teaspoon size pieces. place on a floured, inverted fork and press slightly. the tines will make ridges to help the sauce cling to the gnocchi.
• 5 start a large kettle of salted water to a rolling boil. while waiting on the water to boil, begin the mornay sauce.
• 6 heat the butter in a sauce pan and add the mushrooms, saute until most of the liquid has evaporated. add the flour and cook 2 minutes over low heat, adding drops of chicken broth as needed to keep from being too dry while cooking. stir in the chicken broth and half & half. reduce heat and simmer until thickened. stir in the cheese and simmer for 2 more minutes. keep sauce warm over very, very low heat.
• 7 drop the gnocchi into the salted boiling water. cook for 3 minutes after the dumplings begin floating. drain and place in large serving bowl. top and toss with mornay sauce.