Gnocchi In Parmesan Cream Sauce And Chives

Ingredients:

4 each potatoes — peeled and diced

4 ounces cream cheese

1 tablespoon butter

1/2 cup flour

2 tablespoons chopped chives

salt and pepper — to taste

SAUCE

2 tablespoons butter

1/4 cup cream

1/2 cup milk

3 tablespoons flour

1/4 cup parmesan cheese

salt and pepper — to taste

GARNISH

chopped chives

Instructions:

Cook the diced potato in salted boiling water to tender.

Drain well and mash with the cream cheese, butter and chives. Salt and pepper to taste.

Add flour a small amount at a time to make a workable dough. You may not use all flour but save it for your work surface. You want to use as little flour as possible yet still maintain a workable dough.

Cut dough into 4 parts and roll into ropes on a floured workspace. Cut ropes in 1″ sections and roll under the tines of a fork to make a decorative surface.

Bring a large pot of water to boiling and add the sections in the water, boil 5 minutes or until the gnocchi begin to float. Remove from water draining well.

For Sauce

Melt butter in a saucepan then add flour, cream and milk to make a white sauce. When thickened add parmesan, salt and pepper to taste and pour over warm gnocchi. Garnish with chives. Serve immediately.