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 Gorgonzola and speck
The goodness of ricotta spinach and speck gnocchi for a creamy and appetizing first course
- mamma emma gnocchi with ricotta cheese and spinach: 400 gr
- Speck cubes: 150 gr
- Gorgonzola: 200 gr
- Grated Parmesan cheese: 20 gr
- Water: 100 ml
- Milk: 10 ml
- 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 (take about 3/4 minutes); pepper and serve.