Ñoquis de Espinaca y de Calabaza, ambos con Ricotta

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Ñoquis de Espinaca y de Calabaza, ambos con Ricotta. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Ñoquis de Espinaca y de Calabaza, ambos con Ricotta is one of the most well liked of current trending foods on earth. It's enjoyed by millions daily. It's simple, it is fast, it tastes yummy. They are nice and they look fantastic. Ñoquis de Espinaca y de Calabaza, ambos con Ricotta is something that I have loved my whole life.

Many things affect the quality of taste from Ñoquis de Espinaca y de Calabaza, ambos con Ricotta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ñoquis de Espinaca y de Calabaza, ambos con Ricotta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ñoquis de Espinaca y de Calabaza, ambos con Ricotta is 6 porciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Ñoquis de Espinaca y de Calabaza, ambos con Ricotta using 8 ingredients and 6 steps. Here is how you cook it.

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Súper fáciles de hacer!!!

Ingredients and spices that need to be Take to make Ñoquis de Espinaca y de Calabaza, ambos con Ricotta:

1. 250 grs. Espinaca hervida y escurrida
2. 250 grs. Calabaza cocida al horno o hervida
3. 250 grs. Ricotta
4. 2 Huevos
5. 2 Cdas. Queso rallado
6. Nuez Moscada
7. Sal y Pimienta
8. 3 Tazas Harina y un poco más para la mesada

Instructions to make to make Ñoquis de Espinaca y de Calabaza, ambos con Ricotta

1. Picar la espinaca bien chiquitito y hacer un puré con la calabaza.
   Mezclar la espinaca con la mitad de la ricotta, 1 huevo y 1 cda de queso rallado. Condimentar a gusto con nuez moscada, pimienta y sal.
   Hacer lo mismo con la calabaza y resto de ingredientes.
2. 
3. Una vez muy bien mezclados y deshechos los ingredientes de ambas preparaciones, por un lado la de espinaca y por otro la de calabaza, iremos agregando la harina de a poco, comenzando con media taza y así de a poco hasta obtener una masa que se pueda amasar sin que se nos pegue a las manos, pero que no tome mucha harina.
4. A mi me llevó 1y1/2 taza de harina cada preparación mas o menos, dependerá de la humedad de los ingredientes, el resto de la harina la utilicé para estirar y formar los ñoquis en la mesa sin que se peguen.
5. Cuando tengamos las dos masas las cortaremos en 3 o cuatro partes y formaremos choricitos del ancho de un dedo más o menos, para corta los ñoquis del ancho de un dedo también, o más chiquitos, como gusten, y si desean los pueden pasar por tenedor formando como un caracolito.
6. Cuando estén todos prontos poner a hervir suficiente agua con un puñadito de sal, volcarlos en ella cuando hierva y revolver apenas para esparcirlos bien, tapar y dejar cocinar hasta cuando suban a la superficie y el agua vuelva a hervir. Escurrirlos y servirlos con la salsa que más les guste. En mi caso una salsa de tomates y queso rallado.
   Y Bon Appétit!!!

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