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Potato gnocchi with ricotta and spinach with Gorgonzola and speck
A creamy and tempting first course
mamma emma gnocchi with ricotta cheese and spinach:400 gr
Speck cubes:150 gr
Grated Parmesan cheese:20 gr
Extra virgin olive oil: to taste
Salt and pepper: to taste
Brown the cubed speck without oil in a frying pan over high heat. Lower the heat and add the chopped gorgonzola, Parmesan cheese and milk, mixing well.
Turn up the heat again, add the gnocchi, add half a glass of water and sauté in the pan until the water is completely removed and the gnocchi cooked (takes about 3/4 minutes); add black pepper and serve.
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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