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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
Grated cheese: to taste
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.
3 tips for a perfect plate
How to best prepare Mamma Emma products in 3 simple steps
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.
Add the product
Once the sauce and water have returned to temperature, pour in a package of mamma emma product.
Sautee for 3 minutes
Stir gently for about 3 minutes, long enough for the sauce to thicken. If necessary, during cooking, add a little water to soften the product.
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