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/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (102g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 143 (64%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 148.7mg||46 %|
|Sodium 393.3mg||14 %|
|Potassium 148.2mg||4 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 5.9g|
|Protein 13.7g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 222
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