Ricotta Gnocchi with Spinach and Bechamel Sauce + Tips
See below the substitution of wheat flour
Ingredients:
500 grs. of fresh ricotta mashed with a fork
200 grs. of cooked spinach and well squeezed, about 2 plates of fresh spinach
100 grs. grated Parmesan cheese or what is needed
200 grs. of wheat flour or 9 tablespoons (soup)
1 or 2 eggs
I Option
White sauce, or Bechamel:
½ liter cold cow's milk
3 tablespoons of wheat flour
2 tablespoons (soup) full of butter
How to Prepare the Bechamel Sauce:
Spread the butter in a medium saucepan, bring to the heat until well melted, add the wheat flour and stir rapidly, then gradually add the milk, cook until smooth cream
If you do not have practice, mix the flour out of the fire.
II option:
Cheese sauce
1 white sauce recipe
½ liter of fresh cream
250 gorgonzola cheese
100 grs. of grated Parmesan cheese
50 grs. chopped walnuts, or to taste
50 grs. of butter
How to Prepare Spinach:
Wash the spinach well, throw in the boiling water, leave for 3 minutes after
cool, pour into a pasta rack, squeeze well with your hands, until all the liquid is gone. Dry on paper towels.
II option:
You can put the spinach leaves in a transparent pie. Add 8 tablespoons of cold water.
Tie the mouth of the bag, stick with a fork in several places.
Put the bag inside a bowl, microwave it for 6 minutes.
Wait cool, cut the mouth of the bag with kitchen scissors.
Dump the spinach in the pasta rack to throw cold water.
Squeeze well, until all the water comes out, cut very thin.
How to Prepare the Gnocchi.
Knead the fresh ricotta with a fork, mix the finely chopped cooked spinach finely chopped, an egg add the grated cheese and the wheat flour gradually, until a homogeneous mass.
If it gets hard add a little milk or sour cream if it gets soft
mix together grated cheese and wheat flour equal parts.
Make the rolls and cut to size 1 centimeter.
To not stick, lightly sprinkle on top with wheat flour.
How to Cook the Gnocchi:
Put a large pan with 5 liters of water, with a wire of oil, when it boils, pour the gnocchi, once it comes out, leave another 1 minute.
NOTICE:
Take the test to see if the gnocchi do not break
When the water boils, pour only 3 to 5 gnocchi, leave to cook until rising;
If it melts, mix everything and put grated cheese and wheat flour in equal parts.
If it gets too hard, add a little cream, or milk.
Remove the gnocchi with a slotted spoon, throw it in the pasta rack, pour cold water over it, or a strand of oil to avoid sticking.
How to prepare The White Cheese Sauce:
Make the white sauce, mix the sour cream the chopped gorgonzola cheese and the grated Parmesan cheese, (above the plates the chopped nuts).
If using only the sauce above add the butter.
Line the bottom of a platter with the cooked gnocchi, mix the sauce and spread well.
Use half the sauce, (over the ready dish), the other half is mixed with the gnocchi.
Bake for 8 to 10 minutes.
Only take the gnocchi with cheese sauce;
Serve with roasted meat or chicken and lettuce salad with cherry tomatoes and grated carrots in the thick drain, or a salad full of fresh leaves ripped, uncut.
You can put in the salad ball of mango or avocado and orange slices.
Note:
If you can not use wheat flour, replace with corn starch or potato starch.
Test with a dough (¼) until you get the right dough.
Then do the same procedure as the previous recipe.
If the gnocchi cooled put each dish in the microwave for 1 minute, or a little more,
See below the substitution of wheat flour
Ingredients:
500 grs. of fresh ricotta mashed with a fork
200 grs. of cooked spinach and well squeezed, about 2 plates of fresh spinach
100 grs. grated Parmesan cheese or what is needed
200 grs. of wheat flour or 9 tablespoons (soup)
1 or 2 eggs
I Option
White sauce, or Bechamel:
½ liter cold cow's milk
3 tablespoons of wheat flour
2 tablespoons (soup) full of butter
How to Prepare the Bechamel Sauce:
Spread the butter in a medium saucepan, bring to the heat until well melted, add the wheat flour and stir rapidly, then gradually add the milk, cook until smooth cream
If you do not have practice, mix the flour out of the fire.
II option:
Cheese sauce
1 white sauce recipe
½ liter of fresh cream
250 gorgonzola cheese
100 grs. of grated Parmesan cheese
50 grs. chopped walnuts, or to taste
50 grs. of butter
How to Prepare Spinach:
Wash the spinach well, throw in the boiling water, leave for 3 minutes after
cool, pour into a pasta rack, squeeze well with your hands, until all the liquid is gone. Dry on paper towels.
II option:
You can put the spinach leaves in a transparent pie. Add 8 tablespoons of cold water.
Tie the mouth of the bag, stick with a fork in several places.
Put the bag inside a bowl, microwave it for 6 minutes.
Wait cool, cut the mouth of the bag with kitchen scissors.
Dump the spinach in the pasta rack to throw cold water.
Squeeze well, until all the water comes out, cut very thin.
How to Prepare the Gnocchi.
Knead the fresh ricotta with a fork, mix the finely chopped cooked spinach finely chopped, an egg add the grated cheese and the wheat flour gradually, until a homogeneous mass.
If it gets hard add a little milk or sour cream if it gets soft
mix together grated cheese and wheat flour equal parts.
Make the rolls and cut to size 1 centimeter.
To not stick, lightly sprinkle on top with wheat flour.
How to Cook the Gnocchi:
Put a large pan with 5 liters of water, with a wire of oil, when it boils, pour the gnocchi, once it comes out, leave another 1 minute.
NOTICE:
Take the test to see if the gnocchi do not break
When the water boils, pour only 3 to 5 gnocchi, leave to cook until rising;
If it melts, mix everything and put grated cheese and wheat flour in equal parts.
If it gets too hard, add a little cream, or milk.
Remove the gnocchi with a slotted spoon, throw it in the pasta rack, pour cold water over it, or a strand of oil to avoid sticking.
How to prepare The White Cheese Sauce:
Make the white sauce, mix the sour cream the chopped gorgonzola cheese and the grated Parmesan cheese, (above the plates the chopped nuts).
If using only the sauce above add the butter.
Line the bottom of a platter with the cooked gnocchi, mix the sauce and spread well.
Use half the sauce, (over the ready dish), the other half is mixed with the gnocchi.
Bake for 8 to 10 minutes.
Only take the gnocchi with cheese sauce;
Serve with roasted meat or chicken and lettuce salad with cherry tomatoes and grated carrots in the thick drain, or a salad full of fresh leaves ripped, uncut.
You can put in the salad ball of mango or avocado and orange slices.
Note:
If you can not use wheat flour, replace with corn starch or potato starch.
Test with a dough (¼) until you get the right dough.
Then do the same procedure as the previous recipe.
If the gnocchi cooled put each dish in the microwave for 1 minute, or a little more,
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