INGREDIENTS
- Gnocchi:
- – Baked beet puree 100 g.
- – Flour 200 g.
- – Properly dried ricotta 500 g.
- – 2 tablespoons of corn starch.
- – Grated cheese 1 good handful.
- – Yolk 1 unit.
- – Black pepper, salt and nutmeg.
- Leek and cream sauce:
- – Butter.
- – Leek 3 models (white half).
- – Crema 200 cc.
- – Chives.
- – Queso.
For a superb plate of do-it-yourself pasta, we go away you the recipe for these elegant beet gnocchi! With a mega wealthy leek and cream sauce, in simply 5 steps you will have your pasta prepared!
PROCEDURE:
1. Drain the ricotta properly with a superb strainer or fabric. The thought is that it is extremely dry in order that it absorbs much less flour.
2. Put the ricotta in a bowl and blend the beetroot. Add the yolk, grated cheese, cornstarch and flour. Season with pepper and salt. Combine all the pieces properly. It has nearly no kneading.
3. Stretch the dough into chorizo and minimize the gnocchi. Let it air for about 5 minutes.
4. Prepare dinner the gnocchi in loads of boiling salted water. As quickly as they rise to the floor, take away them and prepare dinner them one final time within the sauce.
5. For the sauce, put a bit of butter and the finely chopped leek in a frying pan. Season with salt. When prepared, add the milk cream and blend.
6. Serve, now eat!
