Ricotta gnocchi II

Ricotta gnocchi II
Ingredients:
300 grs. fresh ricotta mashed200 grs. spinach cooked and squeezed100 grs. grated Parmesan cheese200 grs. flour

Sauce: I
½ pint of whipping cream250 gorgonzola100 grs. grated Parmesan cheese50 grs. coarsely chopped walnuts, or to taste50 grs. butter
White Sauce or Bechamel: II
½ liter of cow milk cold3 tablespoons all-purpose flour2 heaped tablespoons of butter
How to Prepare the Bechamel Sauce
Spread the butter on a hot skillet, bring the fire until melted well, add the flour and stir quickly, then add the milk gradually, let cook until a smooth creamIf not practical, mix the flour out of the fire.
How to Prepare:
Wash the spinach, throw in boiling water, leave for 3 'minutes afterCools of pouring a colander, squeeze well with your hands, take up all the liquid. Dry on paper towel.Knead the fresh ricotta with a fork, mix the cooked spinach squeezed and chopped finely, add the grated cheese and flour gradually until well mixed.
Make the rolls and cut in 1 inch size.To avoid sticking, sprinkling flour on top.
Put on the fire a pot big with 5 liters of water with 2 tablespoons of oil, when it starts boiling, dump the gnocchi, so come to the fore, leaving more 3'minutos.Remove with slotted spoon, throw in colander, pour over a trickle of oil from sticking.
How to Prepare White Sauce I
Make the white sauce, mix the cream cheese and gorgonzola, chopped grated Parmesan cheese, chopped nuts on top.
If I use only the sauce, add the butter.
Line the bottom of a dish with cooked gnocchi, mix the sauce and spread well.
Use half of the sauce over the plate set.
Bake gratin.
Serve with roast beef and lettuce salad with cherry tomatoes and grated carrot in thin thick.