INGREDIENTS
- For 4/5 individuals.
- – 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 (non-compulsory).
- – Flour 200 g.
- Leek and cream sauce:
- – Butter.
- – Leek 3 branches (white half).
- – Crema 200 cc.
- – Chives.
- – Queso.
RICOTA AND BEET GNOCCHIS , we go away you the recipe beneath so that you can take pleasure in .
PROCEDURE:
1. Boil the beet with pores and skin. When it is extremely tender, make a puree. Keep in mind to take away extra liquid from each the beet and the ricotta.
2. Put the ricotta in a bowl and blend the beetroot. Add the yolk, the grated cheese , the cornstarch and the flour. Season with pepper and salt. Knead just a little till clean.
3. Stretch the dough into chorizo and minimize the gnocchi. Let it air for about 5 minutes.
4. Cook dinner the gnocchi in loads of boiling salted water. As quickly as they rise to the floor, take away them and cook dinner them one final time within the sauce.
5. For the sauce, put just a little 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!
