For Beginner-Ricotta Gnocchi With Cheese Sauce

For Beginner-Ricotta Gnocchi With Cheese Sauce

ingredients:

300-500 grams. Fresh ricotta mashed
200 grs. cooked and well squeezed spinach
100 grs. grated parmesan cheese
200 grs. flour


White Sauce Modified: I

1 recipe white sauce see below
½ pint of whipping cream
250 gorgonzola cheese
100 grs. grated parmesan cheese
50 grs. walnuts coarsely chopped, or to taste
50 grs. butter

White Sauce or Bechamel: II

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

How to Prepare the Bechamel sauce (white sauce): II

Spread the butter in a medium saucepan, bring the heat until melted well, add the flour and stir quickly until cooked, then add the milk gradually, let cook until a smooth cream
If not practical, mix the flour out of the fire.

How to Prepare the spinach:

Wash the spinach well, playing in boiling water, leave for 3 'minutes then ice water (blanching) to stop the cooking and stay strong green.
Pour into a colander, squeeze well with your hands, taking up all the liquid. Dry on paper towels.

Knead the fresh ricotta with a fork, mix the finely chopped spinach squeezed and cooked, add the grated cheese and the flour gradually and slowly, until a homogeneous mass.
If getting stiff add a little milk or cream, is getting soft
Mix grated cheese and flour equal parts.

Make the rolls and cut in 1 inch size.
To not stick, sprinkle lightly with flour on top.

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

Take with a slotted spoon, throw in colander, pour over a thread of oil does not stick to. Do a little at a time.

How to Prepare White Sauce I:

Make white sauce, then stir in the cream chopped gorgonzola cheese and the grated Parmesan cheese, chopped nuts on top.

If I use only the sauce, add the butter.

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

Use half of sauce on top of the dish ready, the other half is mixed with gnocchi.

Bake gratin, by 8 'to 10' minutes.

Serve with roast beef and lettuce salad with cherry tomatoes and grated carrots in the large drain, or a bountiful salad of fresh leaves torn, not cut.
II - Option:

Special Salad:

In a large pan type dish, put back on a few lettuce leaves, leaves of endive or chicory stems of watercress, arugula and thinly sliced ​​hearts of palm, roast beef, cut into thin slices and purple olives.

Note:

If you can not use wheat flour substitute for cornstarch or potato starch.
Test it with a mass of (¼) to get the right spot.
Then do the same procedure in the previous recipe.