Potato Gnocchi with Ricotta cheese and Spinach
Ingredients for 2/3 people
- 500g of Potato Gnocchi
- 20g of sultanas
- 100g of fresh spinach
- 30g of fresh ricotta cheese
- 1 tablespoon of olive oil
- 15g of chopped walnuts
- 2 tablespoons of Parmigiano Reggiano cheese
- salt and pepper
- a pinch of nutmeg
- a pinch of cinnamon
Wash and prepare the spinach. Boil it, drain with care and then chop up with a knife. Melt the ricotta cheese with the olive oil in a pan, then carefully mix in the spinach, chopped walnuts and sultanas. Season with salt and pepper to taste and leave to simmer for a few minutes.
Boil the gnocchi and add it to the cream, then sprinkle with cinnamon, nutmeg and Parmigiano. Mix everything well and serve immediately.
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