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.