Spinach Ricotta Gnocchi With I and II

Spinach Ricotta Gnocchi With I and II
 Ingredients
500 grs. fresh ricotta mashed100 grs. butter50 grs. of cream without serum1 cup (tea) grated Parmesan cheese1 cup (tea) of steamed spinach and squeezed2 large egg yolks8-10 tablespoons (soup) of wheat flour

How to Prepare:
Wash the spinach dry with paper towel.
Put it in a pan without water, bring to the fire until wilted, put three to five minutes, no more than that.
Then squeeze the spinach well, squeezing well in hand, until it sequinho, well cut kid.
Can replace the spinach with the stems put chopped parsley, the same proportion.
If using spinach, eat fast, because it oxidizes

 Knead the ricotta with a fork, add the spinach and dry, stir to get a homogeneous mass.
Then add the pasta, butter, cream, egg yolks, grated Parmesan cheese, and put last the flour graduallyIf the dough is soft and fails to curl, add more grated cheese (not flour)., Which hardens.
The dough should be very stiff, giving to roll with hands, not hard.
If you want you can curl up on the table, being careful not to put too much flour.
Cut the gnocchi not too small an inch, and the thickness of your thumb.
Put a pot on fire with plenty of water with a tablespoon of oil, boil.
When boiling, place three or four gnocchi to test the texture, make sure it is tight, or too soft.
If it is too hard, chop them all, and add a little cream if they get mushy and break is because the spinach was not tightly squeezed.
In case of emergency put more flour and a bit of grated cheese
Cook the gnocchi in boiling water with a tablespoon of oil as if it were pasta, so rise to the surface, leaving cooking put another three to five minutes.
Pass the gnocchi to colander supported putting a pan underneath to collect the excess water.
With the help of a slotted spoon, remove the gnocchi from the pot very carefully not to deform and become quite dented.
The above recipe, made with due care, the gnocchi are perfect and beautiful
Observation
 You can use the same dough to make nhocão
Nhocão:
Using the same mass as ricotta gnocchi
Open the gnocchi dough on floured a napkin of an inch thick.
Place a layer of sliced ​​ham and put up a layer of sliced ​​mozzarella.Roll like jelly roll. Tie the ends of the napkin, with thick cotton twine.Put nhocão to cook a large pot with enough water.If you want to make two small nhocão.Cooking separated one at a time.
Once cooked move to an ovenproof dish and put back up put tomato sauce or white sauce, add mushrooms to put up the white sauce before serving.
Do not forget to put up enough sprinkle grated Parmesan cheese

Bechamel Sauce - (white sauce)

½ liter of cow's milk3 tablespoons flour shallow2 tablespoons of butter and filled

Other Ingredients

150 grs. of cream with the serum350 grs. mushrooms cooked or canned sliced, drained and washed.150 grs. ground ham or cooked chicken and ground150 grs. of grated mozzarella on thin thick100 grs. grated Parmesan cheese1 pinch of grated ginger1 pinch of grated nutmeg
How to Prepare:

Melt the butter, add the flour, stir well to avoid lumps, then add the milk, leave the fire until it thickens.
When making white sauce, if you do not have much practice combine flour, out of the fire.
Can replace half the milk put cream with the serum.
After the sauce ready, or add other ingredients, sour cream, mushrooms, ham, mozzarella, nutmeg and grated ginger.Before Serving put enough grated Parmesan cheese.Enjoy your meal.