Potato gnocchi with ricotta and spinach with Gordonzola and speck
A creamy and tempting first course
- mamma emma gnocchi with ricotta cheese and spinach: 400 gr
- Speck cubes: 150 gr
- Gorgonzola: 200 gr
- Grated Parmesan cheese: 20 gr
- 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.
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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