Ricotta gnocchi with Sauces II

Ricotta gnocchi with Sauces II

ingredients:

300 grams. mashed fresh ricotta
200 g. cooked and squeezed spinach
100 g. grated Parmesan cheese
200 g. wheat flour, or 12 tablespoons (soup)
"Do not put too much that is hard"


White sauce I Modified:
Add the béchamel sauce ingredients below

½ pint of whipping cream
250 gorgonzola cheese or provolone
100 g. grated Parmesan cheese
50 grams. nuts coarsely chopped, or to taste
50 grams. of butter

White sauce, béchamel sauce: 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 pan, bring to heat until melted 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.

Mode Prepare the spinach:

Wash spinach leaves, throw boiling water, leave por3'minutos.
Pour into a colander, ice water to stop the cooking.
Squeezing well with your hands, to take all the liquid, dry well on paper towels.

How to prepare the Ricotta Gnocchi:

Knead the fresh ricotta with a fork, mix the chopped squeezed cooked spinach finely, add the grated cheese and flour gradually and slowly, until the point of curl.
Caution do not put too much flour that is hard
Make the rolls and cut into the size of one (1 cm) centimeter.
Not stick, lightly sprinkle flour on top.

Put on fire a large cauldron with 5 liters of water, 2 tablespoons oil, when it boils, pour the gnocchi, so come to the fore, leaving more 3'minutos.
To test place 3-5 gnocchi units and see if it's the right spot.
If break put more flour, if it is hard add a little cream.
Take with slotted spoon, toss in colander, pour over an oil wire to not stick.

How to Prepare White sauce I

Place the butter in a saucepan, 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.



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, or roulade of ground beef and lettuce salad with grated tomato and carrot in the large drain.