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Mash the ricotta in a bowl with the Parmesan cheese, egg yolks, semolina, nutmeg, salt and pepper and mix well. On a lightly oiled surface roll the paste into thin rolls about 1 cm (1/2 inch) in diameter, then cut with a sharp knife into balls or pieces about 2 cm (3/4 inch) long. Melt the butter with the cream in a saucepan. Add the gorgonzola cheese and cook over a very low heat, crushing and stirring the cheese until you have a well-blended sauce. Lower the dumplings one at a time on a slotted spoon into boiling water and let them simmer for about 2 minutes or until they rise to the surface. Serve hot with the sauce and sprinkled with parsley. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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