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Gnocchi
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32 oz. Galbani® Ricotta Cheese
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1/4 cup Galbani® Grated Parmesan Cheese
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2 eggs
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3-1/4 cups all-purpose flour - set aside 1/4 cup to coat surface to prepare gnocchi
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1-1/2 oz. olive oil
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1 tsp. kosher salt
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8 oz. Galbani® Mozzarella Cheese, cut into small cubes
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Besciamella Sauce
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1 pint heavy cream
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1/2 cup flour
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4 Tbsp. butter
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1 Tbsp. garlic powder
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1 Tbsp. white pepper
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4 Tbsp. Galbani® Grated Parmesan Cheese
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2 Tbsp. fresh parsley, roughly chopped
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Ground cinnamon
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Lemon to zest
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Salt and black pepper, to taste
Gnocchi
Mix ricotta, Parmesan, eggs, flour, olive oil and salt in a bowl and knead until fully blended.
Remove dough from bowl and shape into a ball on a floured surface.
Cut the ball into sections. Roll out sections into ropes, about 1 inch thick. Cut each rope into 1 to 1 1/2-inch bite-sized pieces.
Roll each piece into a ball and use your thumb to make an indent. Place cube of mozzarella into the center and fold over to seal. Roll back into a ball to make sure it is sealed.
Use a fork or gnocchi board to roll each piece and make the gnocchi ridges.
Place gnocchi in a pot of boiling water on the stove. Cook for approximately 5 minutes.
Besciamella Sauce
In a saucepan, melt butter and then whisk in flour until it thickens. Add heavy cream and continue to whisk until it becomes creamy.
Season with garlic powder, white pepper, fresh parsley and Parmesan cheese. Salt and black pepper, to taste.
Add cooked gnocchi to the sauce and stir.
Plate and finish with a dusting of cinnamon powder and some zest from the lemon.
Besciamella sauce is Italian for the French Bechamel sauce you may be more familiar with. These stuffed gnocchi are also amazing in tomato or meat sauce.