Three Cheese Dumplings (Spaetzle Al Tre Formaggi)

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Three Cheese Dumplings (Spaetzle Al Tre Formaggi) Ingredients

8 c Crustless French bread,	1/4 ts Salt
1/2 c Cold milk	1 c Gorgonzola cheese, crumbled
2 lg Eggs, beaten to blend	1 1/4 c Emmenthaler cheese, grated
2 tb Fresh parsley, finely	1/2 c Parmesan cheese, freshly
1 tb All-purpose flour

Instructions for Three Cheese Dumplings (Spaetzle Al Tre Formaggi)

Line baking sheet with plastic wrap; set aside. Place bread in large bowl. Add milk; stir to blend. Using fork, mix in eggs, parsley, flour and salt. Stir in gorgonzola and emmenthal. Using 1 level teaspoon of dough for each dumpling, form dough into almond shapes. Cook dumplings in large pot of boiling water until just cooked through, about 4 min. Using slotted spoon, transfer dumplings to baking sheet. (Dumplings can be made 1 day ahead. Cover with plastic wrap and refrigerate.) Cook butter in large heavy skillet over med-high heat until beginning to brown, about 3 min. Add dumplings to skillet and saute until heated through, about 3 min. Transfer to bowl. Sprinkle with parmesan cheese and serve. Recipe by: Bon Appetit 5/97 Posted to MC-Recipe Digest V1 #612 by "terily@tenet.edu" on May 14, 1997

Main Ingredient: CheeseCuisine: Uncategorized

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