Gnocchi with Morney Sauce

Gnocchi

4 cups flour
1 lbs Ricotta
1 teaspoon salt

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

3 tablespoons butter
3 tablespoons flour
3 cups milk
Salt and freshly ground black pepper
1/8 teaspoon grated nutmeg,
pinch of cayenne pepper
2 tablespoon of Parmesan cheese
1 egg yolk

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.