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 with ricotta and spinach with cooking cream and speck
The delicacy of ricotta, spinach and cream with the strong taste of speck
- mamma emma potato gnocchi: 400 gr
- Speck cubes: 100 gr
- Fresh cream: 70 ml
- Butter: 50 gr
- Water: 100 ml
- Grated cheese: to taste
Preparation
Brown the cubed speck without oil in a pan over high heat until it becomes crispy. Melt the butter in the pan, add 1/2 glass of water and the fresh cream and mix until the sauce is back to temperature. Pour the gnocchi directly into the pan and stir gently for 3 minutes.
Serve directly on the plate with a sprinkle of Parmigiano Reggiano or Grana Padano cheese.
Organic potato mini gnocchi with salmon, turmeric and dill
Potato gnocchi stuffed with PDO Gorgonzola with cream and speck powder
Potato gnocchi with ricotta and spinach with Gorgonzola and speck
