Gnocchi are Italian dumplings. The name of the dish comes from the word "nocca", which means "fist" in Italian. They can be served as an independent dish and as a side dish for meat and fish dishes.
It is necessary
- For the test:
- - low-fat cottage cheese - 300 g;
- - yolks - 5 pcs;
- - flour -120 g;
- - hard cheese - 100 g;
- - butter - 50 g;
- - salt and pepper to taste.
- For the sauce:
- - butter - 20 g;
- - heavy cream - 100 ml;
- - flour - 1 tablespoon;
- - nutmeg, black pepper and salt to taste.
Instructions
Step 1
Grate the cheese on a medium grater. Sift flour. Separate the yolks from the whites. Rub the curd through a sieve. Season with salt and pepper. Add grated cheese, yolks, butter and flour. Stir all the ingredients and knead into a fairly stiff dough. Put it in a bowl, cover with cling film and refrigerate for half an hour.
Step 2
Remove the dough from the refrigerator. Divide it into several parts, roll a sausage from each. Then cut it into small pieces, from which roll into balls. Dip each ball lightly in flour, flatten on top with a fork to leave stripes on the surface.
Step 3
Boil water, salt, dip the gnocchi in boiling water. Cook them for about 5 minutes. Remove them with a slotted spoon.
Step 4
Make the sauce. Melt the butter, add flour and fry until golden brown. Pour heavy cream into the flour in a thin stream, while the mass should be constantly stirring so that no lumps form. Bring everything to a boil. Season with salt, pepper, add a pinch of nutmeg. Mix everything thoroughly and cook for about 2 minutes more and remove the sauce from heat.
