Gnocchi Special Ricotta, Spinach and Bechamel Sauce II Options

Gnocchi Special Ricotta, Spinach and Bechamel Sauce II Options

Ingredients:

500 g. mashed fresh ricotta
200 g. cooked and squeezed heavy raw spinach or 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 briefly, then add the milk gradually and slowly let the fire to cook get a smooth cream.
* If you do not practice, combine the flour off the heat *.

White sauce Modified:

Add the Bechamel sauce ingredients below

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





Mode Prepare the spinach:

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

How to prepare the gnocchi Ricotta:

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


How to cook the gnocchi Ricotta:

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

Do the Test Before Putting the Rest of gnocchi:

To test place 3-5 gnocchi units and see if it's in the right spot.
Fall apart put more flour, if it is hard add a little cream, he has to stay soft.
Take the gnocchi with a slotted spoon, toss 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 béchamel white sauce, mix the sour cream chopped gorgonzola cheese and 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 dish ready (platter).

Bake gratin.

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