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Potato gnocchi stuffed with ricotta and spinach with butter and sage
A simple, fast and extraordinary first course!
Gnocchi stuffed with ricotta cheese and spinach mamma emma:350 gr
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.
3 tips for a perfect plate of gnocchi
How to best prepare Mamma Emma gnocchi in 3 simple steps
Make your own sauce Create your favorite sauce and bring it to temperature. Add 50 ml of water. Don't be afraid to dilute the sauce too much.
Add the gnocchi Once the sauce and water are back to temperature, pour the gnocchi mamma emma.
Stir for 3 minutes Gently stir the gnocchi in the pan for about 3 minutes, just enough to thicken the sauce. If necessary, during cooking, add a little water to soften the gnocchi.
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