Fromage Blanc Gnocchi

These little pillows do not contain potato, and are so light and fluffy they will help you sleep through the night. They are good with a pesto or tomato cream sauce, but I like them with just butter. They are very good the next day, if you can keep from eating them all!”

– Katie Wetzel Murphy, AVV Owner and Ambassador, and creator of this recipe

1 cup fromage blanc cheese (or ricotta cheese)
2 large eggs, lightly beaten
¼ cup unseasoned fresh breadcrumbs or Panko
¼ cup all-purpose flour
½ cup grated Parmesan cheese
1 tsp. salt
Flour for dredging

*Our friends at Bellwether Farms make wonderful cheese and yogurt, but I especially like cooking with their fromage blanc.

Mix the six ingredients in a bowl until well combined and smooth. Line a baking sheet with parchment paper, and lightly flour the paper. Using two tablespoons, shape the mixture into ovals. With your hands, dredge the gnocchi in flour to coat, then tap off any excess flour. Place the gnocchi on the baking sheet and refrigerate for one hour.

To cook the gnocchi, bring a large pot of salted water to boil. Add the gnocchi (up to ten at a time) to the boiling water and cook for about three minutes. Remove with a slotted spoon, drain and add to a shallow serving bowl with a sauce of your choosing.

Serves 4.