Ricotta Gnocchi + Different White Sauce
For those who can not use wheat flour, see instructions below, to make your gnocchi
Ingredients
500 grs. Of crushed fresh ricotta
100 grs. of butter
50 grs. Cream without the whey
1 cup of grated Parmesan cheese
1 cup of steamed and well squeezed spinach
2 large egg yolks
8 to 10 tablespoons of wheat flour
Way of preparing :
Wash well the spinach, dry with paper towel.
Put the spinach in a pan to bring to the fire until wilting, put three to five minutes, no more than that. or
Throw in boiling water, leave 1 'minutes, to give a fright.
Cool with cold water.
The above process calls bleaching.
Squeeze the spinach well, squeeze well in the hands, until it is dry, cut well kid.
You can substitute spinach for chopped parsley in the same proportion.
If you are going to use spinach, consume fast, because it oxidizes
How to prepare the dough:
Knead the ricotta with a fork, add the spinach well dry, mix well to stay homogeneous.
Add the butter, the cream, the egg yolks, the grated parmesan cheese, and finally add the wheat flour slowly and slowly until it is ready to roll.
If the dough is soft add more grated cheese.
Do not put too much wheat flour that hardens the dough.
The dough should be firm, not hard, that you can roll with your hands.
If you want you can curl on the table, being careful not to put excess wheat flour.
Cut the gnocchi not too small, two centimeters, and the thickness of your thumb.
Put a cauldron on the fire with plenty of water, with a tablespoon of oil, let it boil.
When boiling, put three or four gnocchi to test the texture, make sure it is firm, or too soft.
If it is too hard, remove all of them, and add a little cream.
If your gnocchi become soft and crumble it is because the spinach is not well squeezed.
In this case of emergency put more wheat flour and a little grated cheese, half a half.
Cook the gnocchi in boiling water with a tablespoon of oil as if it were noodles.
As soon as they surface, leave cooking for another three to five minutes.
Pass the gnocchi to the pasta rack.
With the aid of a slotted spoon, remove the gnocchi from the cauldron very carefully so as not to deform and become very crumpled.
The above recipe, done with due care, so that the gnocchi look perfect and beautiful.
Serve with white sauce.
Bechamel Sauce - (White Sauce) Modified
½ liter of cow's milk
3 tablespoons of wheat flour
2 tablespoons full of butter
Other Ingredients
150 grs. Cream with whey
350 grs. Of sliced boiled or pickled mushrooms
150 grs. Of ground ham or boiled and ground chicken
150 grs. Of grated mozzarella in thick coarse
100 grs. Of grated Parmesan cheese
1 pinch of grated ginger (optional)
1 pinch of grated nutmeg
Way of preparing:
Melt the butter, add the wheat flour, stir well to not stir, then add the hot milk, leave on the fire until thick
If you like you can toast a little of the wheat flour in a frying pan, do not let it darken.
When you make the white sauce, if you do not have much practice mix the flour, out of the fire.
You can substitute half the milk for the cream with the whey.
After the sauce is ready, add or other ingredients, the cream, the mushrooms, the ham, the mozzarella, the nutmeg and the grated ginger.
Before serving Serve a lot of grated parmesan cheese.
* Formerly wrote gossip now some people use Gnocchi which was the name given by the Italians.
Note:
If the mushrooms are pickled, drip, and wash well to take away the preservatives.
If you can not use the wheat flour substitute with corn starch or potato starch.
Divide the dough into four parts, then place the starch in one of the pieces to make the test.
The ratio is set slowly and slowly until the point of rolling.
For those who can not use wheat flour, see instructions below, to make your gnocchi
Ingredients
500 grs. Of crushed fresh ricotta
100 grs. of butter
50 grs. Cream without the whey
1 cup of grated Parmesan cheese
1 cup of steamed and well squeezed spinach
2 large egg yolks
8 to 10 tablespoons of wheat flour
Way of preparing :
Wash well the spinach, dry with paper towel.
Put the spinach in a pan to bring to the fire until wilting, put three to five minutes, no more than that. or
Throw in boiling water, leave 1 'minutes, to give a fright.
Cool with cold water.
The above process calls bleaching.
Squeeze the spinach well, squeeze well in the hands, until it is dry, cut well kid.
You can substitute spinach for chopped parsley in the same proportion.
If you are going to use spinach, consume fast, because it oxidizes
How to prepare the dough:
Knead the ricotta with a fork, add the spinach well dry, mix well to stay homogeneous.
Add the butter, the cream, the egg yolks, the grated parmesan cheese, and finally add the wheat flour slowly and slowly until it is ready to roll.
If the dough is soft add more grated cheese.
Do not put too much wheat flour that hardens the dough.
The dough should be firm, not hard, that you can roll with your hands.
If you want you can curl on the table, being careful not to put excess wheat flour.
Cut the gnocchi not too small, two centimeters, and the thickness of your thumb.
Put a cauldron on the fire with plenty of water, with a tablespoon of oil, let it boil.
When boiling, put three or four gnocchi to test the texture, make sure it is firm, or too soft.
If it is too hard, remove all of them, and add a little cream.
If your gnocchi become soft and crumble it is because the spinach is not well squeezed.
In this case of emergency put more wheat flour and a little grated cheese, half a half.
Cook the gnocchi in boiling water with a tablespoon of oil as if it were noodles.
As soon as they surface, leave cooking for another three to five minutes.
Pass the gnocchi to the pasta rack.
With the aid of a slotted spoon, remove the gnocchi from the cauldron very carefully so as not to deform and become very crumpled.
The above recipe, done with due care, so that the gnocchi look perfect and beautiful.
Serve with white sauce.
Bechamel Sauce - (White Sauce) Modified
½ liter of cow's milk
3 tablespoons of wheat flour
2 tablespoons full of butter
Other Ingredients
150 grs. Cream with whey
350 grs. Of sliced boiled or pickled mushrooms
150 grs. Of ground ham or boiled and ground chicken
150 grs. Of grated mozzarella in thick coarse
100 grs. Of grated Parmesan cheese
1 pinch of grated ginger (optional)
1 pinch of grated nutmeg
Way of preparing:
Melt the butter, add the wheat flour, stir well to not stir, then add the hot milk, leave on the fire until thick
If you like you can toast a little of the wheat flour in a frying pan, do not let it darken.
When you make the white sauce, if you do not have much practice mix the flour, out of the fire.
You can substitute half the milk for the cream with the whey.
After the sauce is ready, add or other ingredients, the cream, the mushrooms, the ham, the mozzarella, the nutmeg and the grated ginger.
Before serving Serve a lot of grated parmesan cheese.
* Formerly wrote gossip now some people use Gnocchi which was the name given by the Italians.
Note:
If the mushrooms are pickled, drip, and wash well to take away the preservatives.
If you can not use the wheat flour substitute with corn starch or potato starch.
Divide the dough into four parts, then place the starch in one of the pieces to make the test.
The ratio is set slowly and slowly until the point of rolling.
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