Ingredients
– 100 gr of Taleggio cheese
– 2 leaves of sage
– 1 tablespoon of milk
– nutmeg
– 400 gr of potato gnocchi
– 20 gr of Parmigiano Reggiano
Preparation
– Put into a pan the Taleggio cheese, cut into cubes, together with the coarsely chopped sage leaves, milk and melt over low heat.
– Once you have a cream, turn off the heat and add grated nutmeg. Cover.
– Boil the gnocchi in salted water and when they float, pick them and put them directly into the pan containing the sauce.
– Mix the gnocchi with the sauce in the pan over high heat for a few minutes, stirring gently so as not to break them.
– Serve immediately with grated Parmesan cheese.
Barbara Farinelli – www.lospicchiodaglio.it
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