ÑOQUIS OF SPINACH TO THE CREAM (CREAM)

Ingredients: (4 to 6 persons)

1 liter and a half of broth of vegetables

Three the fourth kilo of spinach

1/2 kg of flour

4 eggs

Go out fat (fat woman)

40 to 50 grams of Grated Parmesan

Ingredients for the Sauce:

1 olive oil spoonful

2 cloves of garlic without sprout (stung)

1/2 grated or entire onion and then to process it

Black pepper or those of colors, newly ground

1/2 it corners of dry white wine

200 cc. of cream

Procedure:

- to set to boil 1 liter and 1/2 of broth of vegetables, to boil the spinach.

- to withdraw and to squeeze more that you could.

- to process in a minipimer, thermomix, or any robot, the spinach.

- Añadirle of to little, the sifted flour. (spent by colander)

- to rummage intensely with wire beater so that everything turns into a heavy and sticky paste of green color.

- to allow to rest during 2 minutes so that it lowers the temperature and to incorporate 1 egg.

- it begins to be mixed by wooden spoon so that the egg integrates to the mass.

- in the moment that incorporates the egg, and begins to be mixed, the mass that was sticky and heavy, it will begin to become light.

- on having kept on rummaging, it will return to the original state of sticky.

- in this moment the second egg joins and it keeps on mixing.

- the same will happen with the texture of the mass, to keep on mixing, incorporating the third and fourth egg, up to achieving a soft and homogeneous mass.

- to place the mass in a bowl (bols) and to allow to rest.

- to be taking of to teaspoonfuls and of to little to go placing them in a cup with flour, and to move the cup of way, which the ñoquis are forming.

- And to make them separated in a flat salver dusted with flour, with a clean rag superficially.

- To continue up to finishing the preparation.

- To put 2 ó 3 liters of water in a big casserole, and when he should boil, to add him, 20 grams of salt, and a few olive oil drops, or corn.

- When the water boils, to place the ñoquis, of to little, and to leave them that they rise to the surface, scarcely they rise, after that he has boiled the water. (not more than one minute because then they disarm themselves.

To withdraw with a skimmer, or small colander.

After stopping cooking all the ñoquis, spraying them with little oil, moving them a few times so that not pegoteen and to reserve them until now they of giving heat again to serve them.

Important: They can keep covered in the fridge during 3 ó 4 days.

SAUCE:

In a casserole, to place 1 olive oil spoonful, to warm, and transparentar to soft fire, 2 cloves of garlic without sprout (to withdraw the center) and stung together with 1/2 grated onion. (or in pen and then to process)

To season and to 2 minutes to add to the cooking, the white wine.

To allow to evaporate the alcohol during a pair of minutes and then to add the cream (cream).

To remove of so much as well as, and to continue the cooking to fire moderated during 10 minutes, while with a spoon there is eliminated the froth that is forming in the surface.

Finally, to add big quantity of cut fresh basil and to remove. (Only if he loves)

The ñoquis can warm up of several ways.

If they are small, straight in the same sauce during a few minutes in the microwave.

We can place the ñoquis with the sauce, in an asadera, dust with abundant grated cheese, and grill to the stove.

Secrets and advices:

If the ñoquis quantity was great, we should have a casserole with water boiling salted, to plunge them in 30 seconds, then drain them and end up by mixing them with the sauce.

So that the Sauce Is a Success, you must cook the onions and the garlic, to very soft fire, and add a quarter of teaspoonful of sugar, that way there will go out very softly, and then to spend it for the procesadora, before adding the cream, of this form, will only stay the flavor but not the bits of onion.

It is an exceptional recipe therefore you will be able to observe in the photo. And if you serve them emplatados, you can dust a little of cut parsley or basil stung to the plate.