Ricotta gnocchi, spinach and sauce Bechamel II Options

Ricotta gnocchi, spinach and sauce Bechamel II Options

Ingredients:

500 g. mashed fresh ricotta
200 g. cooked and squeezed raw spinach or heavy to taste
100 g. grated Parmesan cheese or necessary
200 g. wheat flour, or 12 tablespoons (soup)
"Do not put too much flour that is hard"



Bechamel sauce (white sauce) I:

½ liter of cold cow milk
3 tablespoons (soup) of wheat flour
2 tablespoons (soup) and full of butter

How to prepare the Bechamel Sauce:

Spread the butter in a hot pan, bring to heat until melted well, add the flour and stir quickly, then add the milk gradually and slowly, let the fire to cook get a smooth cream.
* If you do not practice, combine the flour out of the fire *.

White sauce Modified:

Add to Bechamel sauce ingredients below

½ pint of whipping cream
250 gorgonzola cheese or provolone
100 g. grated Parmesan cheese
50 g. coarsely chopped walnuts, or the like is (optional)
50 g. butter (optional)





Mode Prepare the spinach:

Wash the spinach, play in boiling water, so let boil for 1 minute, place in a colander, pour cold water to stop the cooking.
Squeeze well with your hands, even take all the liquid, dry well on paper towels. Book.
The above procedure is called bleaching.

How to prepare the Ricotta Gnocchi:

Knead the fresh ricotta with a fork, mix the chopped cooked spinach and squeezed kid, slowly add the grated cheese and the flour gradually until the point of curl.
Caution do not put too much flour that is hard.
Make the rolls and cut into the size of one (1 cm) inch.
To not stick, lightly sprinkle flour on top.
If you become soft add grated cheese, to give point to roll.


Way of cooking the gnocchi Ricotta:

Put on the fire a large cauldron with 5 liters of water with 2 tablespoons oil, when it boils, it turns out the gnocchi, so come to the fore, leaving more 2'minutos.

Take the Quiz Before Placing the Rest of gnocchi:

To test place 3-5 gnocchi units and make sure it is the right spot.
Unwinds put more flour, if it is hard add a little cream, he has to stay soft.
Remove the gnocchi with the skimmer, throw in colander, pour cold water to stop the cooking. Then place over an oil thread to not stick.

How to Prepare the sauce White II

Make the bechamel white sauce, mix the cream cheese and gorgonzola chopped grated parmesan cheese, chopped nuts on top.

If only I use the sauce, add the butter, before the sauce.

Line the bottom of a dish with cooked gnocchi, mix the sauce and spread it out.

Use half the sauce, over the finished dish (dish).

Bake gratin.

Serve with roast beef, or roulade of ground beef and lettuce salad with grated tomato and carrot in the large drain.
Decorate to taste.