Beat the egg yolk in a bold add the salt and pepper to taste together with the ricotta form a homogeneous mace and add the flour until the mixture stops the mixture to the fingers, it is not necessary to use a lot of flour, try to use as much as possible .
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| Ingredients to make Ricottas ñoqui: |
| 1 egg yolk 3/4 cup of flour 500 grs from ricotta salt and pepper to taste |
Ingredients to make Ricottas ñoqui:
2. Place a pot with water (approx. With about 3 liters) do not forget the oil and laurel, you can put garlic if you like it, keep it boiling, that we are close to using it.
3. Now that the maza this list should cut it into rolls and stretch them in the thickness of the index finger, here it is possible that you should use more flour to facilitate the process.
4. It should cut cubes every 1cm then pass them through the fork (or by the special wood for said procedure) to achieve the famous shape of the gnioqui that today is from Ricotta.
5. To cook them they must be boiled in the pot that we have prepared, when they come out ready ready to remove them with a sparkling or if there are no more gnioquis to cook, pass them through a strainer.
6. Do not place too many in a single batch, and when you throw them into the water, stir softly to avoid pegening.
7. Salsa … This meal is light so I recommend making a light sauce, which seems like a simple red sauce with albaca and a Parmesan cheese on top.
8. To make this dish something fast, tasty and especially for those days when we torment that we are eating too much, here is something that can taste without remorse.
9. Ttambien could try to visit, read and savor my sauces. (White, red, green, peats, etc).
