Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
Potato gnocchi filled with ricotta cheese and spinach with parmesan cheese sauce and crispy bacon
- Potato gnocchi filled with ricotta cheese and spinach : 400 g
- Parmesan cheese: 100 g
- Fresh cream: 100 ml
- Smoked bacon: 100 g
- Butter: 50 g
- Water: 100 ml
HOW TO MAKE THE SAUCE
In a saucepan, heat the fresh cream over a low heat, then add grated parmesan. Melt the cheese, about 8-10 minutes. Turn off the heat and mix with a stick blender until smooth.
In a non-stick skillet, place the diced bacon, or lardons, and cook until crispy. Set some aside for the final topping.
HOW TO MAKE THE GNOCCHI
In the same skillet, pour 100 ml of water, butter and bring to a boil. Add the gnocchi in and gently stir-fry, about 3 minutes. In a plate, pour the parmesan cheese sauce, still warm, mirror glaze-like. Place the gnocchi on the sauce, top with crispy bacon and serve.