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GNOCCHI AL RAGU BIANCO

Running time: 1 hour 20 minutes

Difficulty Level: Medium

DOSE: 6 People

Ingredients For the gnocchi:

1 kg of potatoes to pasta yellow

500 grams of white flour,

50 g Parmesan cheese,

salt.

PROCEDURE FOR THE GNOCCHI:

After you have peeled and boiled potatoes done in boiling water for at least 40 ', drain and mash with a potato masher in a bowl.

mixed by hand on a chopping potatoes with all the other ingredients (you may need to add more flour than the original weight of the recipe, much depends on how you want your dough, if a softer or more Compact).

Once you have pasted, drawn and cut the strips of dough forming gnocchi, arrange on the floured cutting board.

INGREDIENTS FOR WHITE SAUCE:

2 fillets of fresh cod,

1 cup fresh cream ,

including 4 green chard leaves,

2 medium potatoes,

3 cloves of garlic, parsley

,

chives, marjoram

,

chili

30 grams of Parmesan cheese,

extra virgin olive oil, salt

.

PROCEDURE FOR THE SAUCE 'WHITE:

Wash the vegetables and reduce the potatoes into small cubes is that the beets;

you warm in a pan a olive oil with the garlic clove, finely chopped and crushed red pepper, too, after 2 'add the potatoes and fry, then add the beets and cook over medium heat when cooking salt and sprinkle with fresh chopped parsley.

cod fillet skinned, then do it in small pieces not too thin, heat the oil in a frying pan with finely chopped garlic and cook for 5 'at the flame lively pieces of cod, Finally add the chopped chives, marjoram and cream and fry for 2 'and turn off the heat.

FINISH THE RECIPE:

Boil salted water in a large saucepan.

Add the sauce in the pan black cod with the vegetables you've cooked nel'altra pan and let them mix, (if you need to add a few drops of milk).

Cook the gnocchi for about 8 / 10 'and transferring them to drain into the pan with the sauce, cook for the whole finally sprinkle the Parmesan cheese.

Serve decorated with sprigs of marjoram and serve hot and enjoy your meal!

June 12, 2008