Ricotta Gnocchi - Special

Ricotta Gnocchi - Special
ingredients:
300-500 grams . fresh ricotta mashed200 grs . spinach cooked and squeezed100 grs . grated Parmesan cheese200 grs . flour

Sauce: I1 recipe for white sauce½ 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 : II
Spread the butter in a medium saucepan , bring the heat up and melt , 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 Spinach :
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 a homogeneous mass .If you get hard add a little milk or cream if getting softgrated cheese and mix flour equal parts.
Make the rolls and cut in 1 inch size .To avoid sticking , dusting lightly with flour from above.
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 2'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 dish ready , the other half is mixed with gnocchi .
Bake gratin for 8 ' to 10 ' minutes .
Serve with roast beef and lettuce salad with cherry tomatoes and grated carrot in the drain thick, or sick of salad leaves fresh torn , not cut .