Ñoquis de Calabaza y Ricota

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Ñoquis de Calabaza y Ricota. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Ñoquis de Calabaza y Ricota is one of the most favored of current trending meals on earth. It is easy, it's quick, it tastes yummy. It's appreciated by millions every day. They are fine and they look wonderful. Ñoquis de Calabaza y Ricota is something that I have loved my whole life.

Many things affect the quality of taste from Ñoquis de Calabaza y Ricota, 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 y Ricota delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few ingredients. You can have Ñoquis de Calabaza y Ricota using 16 ingredients and 10 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Ñoquis de Calabaza y Ricota:

1. Para los Ñoquis
2. 500 g Calabaza
3. 300 g Zanahoria
4. 500 g Ricota
5. 400 g Harina 0000
6. 1 Huevo
7. Sal
8. Para la salsa
9. 3 Cebollas
10. 1 Morrón Rojo
11. 1 Morrón Verde
12. 4 Tomates Peritas
13. 1 Hoja Laurel
14. 1 Cucharada Azúcar
15. Aceite
16. Sal

Steps to make to make Ñoquis de Calabaza y Ricota

1. Hervir la Calabaza y las zanahorias hasta que estén cocidas
2. Una vez cocidas escurrirlo y pisarlo con un tenedor o pisapapas hasta formar un puré con la calabaza y la zanahoria
3. Incorporamos la Ricota, 1 huevo y salamos la preparación
4. Agregamos la harina hasta formar una masa suave, la cual la dejaremos reposar en heladera al menos 30 minutos. luego la sacamos y formamos los típico ñoquis, dándole forma con un tenedor
5. Para la salsa picamos cebolla y los morrones verde y amarillo y los sofreímos con un poco de aceite
6. 
7. Incorporamos los tomates peritas picados
8. Una vez cocidos incorporamos un poco de agua (200cc aprox) para que se cocine mejor la salsa. Incorporamos 1 hoja de laurel y 1 cucharada de azúcar (para nivelar la acidez del tomate)
9. Cocinar los ñoquis en abundante agua hirviendo. Una vez que floten saquenlos! ya que dejarlos en el agua durante un periodo largo hará que se endurezcan.
10. Servirlos con la salsa y queso rallado por encima. Y a Comer!!!

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