Potato gnocchi with Taleggio cheese and cherry tomatoes

Potato gnocchi with ricotta cheese and spinach
400
gr
Cherry tomatoes
150
gr
Taleggio cheese
100
gr
Extra virgin olive oil
qb
Salt and pepper
qb
Water
100
ml

    Preparation

    <p>Cut in half about 10 cherry tomatoes, pour them in a skillet with some water and cook, about a few minutes.<br /> Add the potato gnocchi with ricotta cheese and spinach, cook straight in the skillet for ta short amount of time (about 3 minutes).<br /> Season with a pinch of salt, pepper and a drizzle of oil. Just before serving, add some Taleggio cubes, and stir-fry to make the ingredients bind together in a delicious cream. </p> <p>Thanks to <a href="https://www.instagram.com/memoly84_fitfoodlove/">@memoly84_fitfoodlove</a></p> <p><img class="alignnone size-full wp-image-8286" src="https://www.mammaemma.it/wp-content/uploads/2020/11/taleggio.jpg" alt="" width="800" height="533" /></p>
    l

    3 tips for a perfect dish

    How to best prepare products mamma emma in 3 easy steps
    1

    Make your own sauce

    Create your own sauce to your liking and bring it to temperature. Add 100 ml of water. Don’t be afraid to thin the sauce too much.

    2

    Add product

    Once the sauce and water have returned to temperature, pour in a packet of mamma emma.

    3

    Pan fry for 3 minutes

    Stir gently for about 3 minutes, the time needed for the sauce to thicken. If necessary, while cooking, add a little water to soften it.

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