GNOCCI IN MUSHROOM SAUCE

INGREDIENTS:

WHOLE WHEAT FLOUR, 3/4 CUP: ALL PURPOSE FLOUR, 4 TBL
SALT SEA, 1/2 TEA: BAY LEAF, 1
BLACK PEPPER, 1/2 TEA: MILK, 2 CUPS
DRY BREAD CRUMBS, TOPPING: MUSHROOMS, 1/4 POUND
MUSTARD DRY, 1/2 TEA
NUTMEG, 1/2 TEA
EGGS, 2
BUTTER, 6 TBL
CHEESE CHEDDAR, 1 1/4 CUP

STEPS:

MAKE GNOCCI: MIX WHOLE WHEAT FLOUR, 4TBL BUTTER,

1 CUP OF CHEESE, ADD SALT AND MUSTARD

THEN ADD EGGS ONE BY ONE TO MAKE A DOUGH ROLL INTO

WALNUT SIZE BALLS ON FLOUR BOARD

COOK IN SALTED BOILING WATER (SIMMER 7-8 MINUTES)

PLACE IN LIGHTLY GREASED OVEN DISH (OVEN 375)

SAUCE: MELT 4 TBL BUTTER, BAYLEAF

AND ALL PURPOSE FLOUR

STIR IN MILK 1/2 AT A TIME: DO NOT ADD UNTIL SMOOTH

TAKE SAUCE OF HEAT

MIX IN MUSHROOMS, SALT, PEPPER, NUTMEG

POUR OVER GNOCCI

TOP WITH EXTRA CHEESE & BREAD CRUMBS

BAKE 30 TO 40 MINUTES

TIME TO PREPARE: 75 MINUTES (SERVES 6)
** SUGGESTED WINE: SEYVAL