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 stuffed with ricotta and spinach with butter and sage
Gnocchi with ricotta and spinach: an excellent first course in its simplicity!
- Gnocchi stuffed with ricotta cheese and spinach mamma emma: 350 gr
- Butter: 50 gr
- Sage leaves: 10
- Water: 100 ml
- Grated Cheese: to taste
Cut the sage into strips, keeping some whole leaves for decoration. Melt the butter in a pan with the sage strips over medium-high heat. Add 1/2 glass of water and mix until the sauce is back to temperature, add in the gnocchi and cook for 3 minutes.
Serve directly on the plate and decorate with the remaining whole sage leaves, adding Parmigiano Reggiano or Grana Padano to taste.