Ricotta Gnocchi - II + Dressing Options

Ricotta Gnocchi - II + Dressing Options

ingredients
500 grs . Fresh ricotta mashed100 grs . butter50 grs . of cream without serum1 cup (tea ) of grated parmesan cheese1 cup ( tea) of steamed spinach and well squeezed2 large egg yolks8 to 10 tablespoons (soup ) of wheat flour

How to Prepare :
Wash the spinach , squeeze well , then dry with paper towels.
Place it in a saucepan bring the fire until wilted , put three to five minutes , no more than that . orThrow in boiling water , leaving 1 ' minutes to give a scare .Cool with ice water .
Squeeze the spinach well , pressing well in hand, until it sequinho , well- cut kid .
Can replace the spinach put parsley in the same proportion .
If using spinach , consume fast because it oxidizes
How to Prepare the pasta :
Knead the ricotta with a fork , add the spinach and dry , stir to get a smooth dough .
Add butter , sour cream , egg yolks, grated Parmesan cheese , culminating in the flour gradually and slowly to give point to curl .
If the dough is soft add more grated cheese.
Do not put wheat flour dough that hardens .
The dough should be very stiff , giving to roll with hands .
If you want you can curl up on the table , careful not to put too much flour .
Cut the gnocchi not very small one inch , and the thickness of your thumb .
Put a pot on fire with 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 your gnocchi is soft and breaking up is because it was not well squeezed spinach .In this case of emergency put more flour and a little grated cheese, half and half .Cook the gnocchi in boiling water with a tablespoon of oil as if it were pasta.Once you go up to the surface, leaving cooking for another three to five minutes.
Skip gnocchi to the colander .
With the help of a slotted spoon , remove the gnocchi from the pot with very careful not to deform and become quite dented .The above recipe , made ​​with due care , gnocchi are perfect and beautiful
Serve with white sauce .
Note :
You can use the same dough to make inhocão
Inhocão :

Using the same mass as inhoque ricotta
I open the mass of gnocchi , floured napkin over a thickness of one centimeterPlace a layer of sliced ​​ham and put up a layer of sliced ​​mozzarella .Roll as jelly roll . Tie the ends of the napkin , with thick cotton twinePut Inhocão to cook in a large pot with enough water .If you want to make two smaller Inhocão .Cooking separated , one at a timeOnce cooked move to an ovenproof dish and put back up put tomato sauce or white sauce , add mushrooms put up before servingDo not forget to put up enough sprinkling grated Parmesan cheese

Bechamel Sauce - ( White Sauce )

½ liter of cow's milk3 shallow soup spoons of flour2 tablespoons of butter and filled

other Ingredients

150 grs . of cream with serum350 grs . cooked or sliced ​​mushrooms preserved150 grs . of ground ham or cooked chicken and ground150 grs . grated mozzarella in the large drain100 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 hot milk , leave on heat until thickened
If you want a little can roast the flour in a pan , do not let dark.
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 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 .
* Formerly wrote inhoque now some people use Gnocchi which was the name given by the Italians.
Note :If the mushrooms are canned , drain and rinse well to remove preservatives .
If you can not use wheat flour substitute with corn starch or potato starch .Divide the dough into four part , putting on a look of part ( 1/4 ) starch for testing .The proportion is put gradually and slowly to give point to curl .