Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c 1% low-fat milk
1 c Pasta flour; (semolina)
1/2 ts Salt
1/8 ts Ground nutmeg
1 Egg
1/4 c Grated fresh Parmesan cheese
Vegetable cooking spray

Heat milk over medium-low heat in a large saucepan to 180 or until
tiny bubbles form around edge. (Do not boil.) Remove from heat;
gradually add flour, salt, and nutmeg, stirring until well blended.
Place pan over low heat; cook 1 minute, stirring vigorously until
mixture leaves sides of pan and forms a ball. Add egg, stirring
vigorously; cook 1 minute. (Mixture will be thick.) Remove from heat;
add cheese, stirring vigorously until well blended.

Spread mixture into a 9-inch square pan coated with cooking spray,
using hands and a rubber spatula dipped in cold water. Press
heavy-duty plastic wrap on surface of dough, and chill 1 hour or
until firm. Invert dough onto a cutting board; cut into 16
(1-1/2-inch) squares. Cook according to Gratin or Pan-frying
procedure (see page 90). Yield: 4 servings (serving size: 4 gnocchi).

NOTES : Sun-dried Tomato Variation: Combine 1 ounce of sun-dried
tomatoes, packed without oil, and 1 cup of boiling water in a small
bowl; let stand 20 minutes. Drain and finely chop tomatoes. Add to
dough with cheese.

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