Potato gnocchi stuffed with ricotta and spinach with butter and sage

<p style="text-align: center">Cut the sage into strips, keeping some whole leaves for decoration. Melt the butter in a pan with the sage strips over medium-high heat. Add 1/2 glass of water and mix until the sauce is back to temperature, add in the gnocchi and cook for 3 minutes.</p> <p><img class="wp-image-3711 size-full" src="https://www.mammaemma.it/wp-content/uploads/2019/11/salvia.jpg" alt="Burro e salvia" width="800" height="533" /></p> <p> </p> <p style="text-align: center">Serve directly on the plate and decorate with the remaining whole sage leaves, adding Parmigiano Reggiano or Grana Padano to taste.</p> <p> </p> <p> </p>