Gnocchi
	450 g    ricotta   225 g    full fat soft cream cheese or Boursin cheese   3 large    eggs   15 g    soy flour   1 dash    salt, cayenne pepper   1 dash    nutmeg   225 g    unsalted butter   50 g    parmesan cheese     1 Press all liquid out of ricotta cheese. Beat eggs. Melt butter. Grate parmesan cheese. 2 Push the ricotta cheese and soft cheese through a fine sieve. (the easiest and tastiest way is with your hands.) 3 Beat the eggs into the mixture with electric beaters. Blend in the soy flour and seasonings, then refrigerate for about one hour. 4 Bring a large pot of water to the boil. Lower the heat to just simmering and drop the cheese mixture into the water by teaspoonfuls. (they will drop and the rise to the top) 5 Allow the gnocchi to poach for 20 mins. Remove carefully with a slotted spoon and allow to drain on kitchen paper. 6 Put half the melted butter in a large baking dish, then place the drained gnocchi on top. Cover with the remaining melted butter. and grated parmesan cheese. 7 Gnocchi may be served immediately, kept warm in a low oven or refrigerated and reheated.   Servings: 4    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author.           Amount Per Serving       Energy (kJ)           % Daily Value Total Fat   0%   Dietary Fiber 4.20g   17%   Protein   0%      Recipe Type Low Carb, Main Dish, Pasta   Copyright © 2006, The Gourmet Saint