Ñoquis de calabaza con salsa de Roquefort

Hello everybody, it's Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Ñoquis de calabaza con salsa de Roquefort. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Ñoquis de calabaza con salsa de Roquefort, 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 calabaza con salsa de Roquefort 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 calabaza con salsa de Roquefort is 4personas. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Ñoquis de calabaza con salsa de Roquefort using 11 ingredients and 5 steps. Here is how you can achieve it.

No hay que esperar el 29 para comer estos ricos ñoquis de calabazas súper livianos y suaves, no se pegan al paladar! Acompañados de una rica salsa de Roquefort.
#entusalsa
#anareloenseña

Ingredients and spices that need to be Get to make Ñoquis de calabaza con salsa de Roquefort:

1. Masa
2. 2 calabazas chicas
3. 2 huevos
4. 300 grs harina(aproximadamente)
5. Salsa
6. 500 cc leche tibia
7. 30 grs harina
8. 30 grs manteca
9. 60 grs queso azul
10. 100 cc crema de leche
11. Sal/pimienta

Steps to make to make Ñoquis de calabaza con salsa de Roquefort

1. Cortar la calabaza al medio, retirar las semillas y hornear con un chorrito de aceite, sal y pimienta. (La cocinamos al horno así no chupe agua, necesitamos que este seca) Retirar la pulpa desechando la cáscara.
2. En la mesada armamos una corona con la harina y en el cetro agregamos la calabaza, y los dos huevos. Empezamos a unir hasta formar una masa(el secreto es no amasar, así no chupa tanta harina)
3. Una vez que tenemos la masa, hacer choricitos y cortarlo aproximadamente un dedo(en una olla con agua hirviendo, tirar uno para ver como están, de sabor y textura, si se desase le falta harina, en ese caso incorporarle más,) darle la forma clásica con un tenedor o maderita.
4. Para la salsa, hacer una salsa blanca de base, derretir la manteca y la harina, revolver enérgicamente hasta logras una pasta cremosa. Fregar lentamente la leche tibia hasta espesar. Retirar del fuego y salpimentar agregar la crema y el queso azul desgranado revolver hasta que se funda.
5. Cocinar los ñoquis con abundante agua con sal. Retirar y servir con la salsa. Espero que los disfruten tanto como yo! Buen provecho!!!

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