Ricotta gnocchi II Sauces

Ricotta gnocchi II Sauces

ingredients:

300 grams. mashed fresh ricotta
200 g. cooked and squeezed spinach
100 g. grated Parmesan cheese
200 g. of wheat flour


Sauce: I

½ pint of whipping cream
250 Gorgonzola
100 g. grated Parmesan cheese
50 grams. coarsely chopped walnuts, or to taste (optional)
50 grams. of butter

White sauce or Bechamel: II

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

How to Prepare the Bechamel Sauce

Spread the butter in a hot skillet, bring fire to melt well, add the flour and stir briefly, then add the milk gradually, let cook until a smooth cream
If you do not practice, combine the flour out of the fire.

Way of preparing:

Wash the spinach, throw boiling water, leave for 1 'minutes later
pour in a colander play enough ice water to stop the cooking, squeeze well with your hands, to remove all the liquid. Drying the paper towel.
Knead the fresh ricotta with a fork, mix the squeezed and chopped cooked spinach finely, add the grated cheese and flour gradually until well mixed.

Make the rolls and cut into the size of one centimeter.
To avoid sticking, sprinkling flour on top.

Place a large pot on fire with 5 liters of water, 2 tablespoons oil, when it boils, pour slowly the gnocchi, so come to the fore, leaving more 3'minutos.
Take with slotted spoon, place in colander, pour over an oil wire to not stick.

How to Prepare White sauce I

Make white sauce, mix the sour cream chopped gorgonzola cheese and grated Parmesan cheese over the chopped nuts.

If only use the sauce I add butter.

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

Using half of the sauce over the finished plate.

Bake gratin.

Serve with roast beef and lettuce salad with cherry tomatoes and grated carrots in thick drain.