Gnocchi with ricotta sauce and sage breadcrumbs

Cooked gnocchi served topped with a sauce made from Dolmio Bolognese sauce warmed with ricotta, sprinkled with seasoned toasted breadcrumbs.

Ingredients:

Rule for 4 servings: 700 g of potato gnocchi without filling 500 g of Dolmio Bolognese 1 cup ricotta salt Sage breadcrumbs: 2 pcs (40 g) tousty 20 pcslarge sage leaves 20 g grated parmesan peel from a well-cleaned or chemically untreated lemon olive oil salt

Procedure:

1. Place the sage leaves and cubed toast in the chopping bowl of a stick blender or food processor, chop finely (blend for 30 seconds to 1 minute)
2. Heat 8 tablespoons of olive oil in a frying pan and fry the breadcrumbs chopped with the sage, once the mixture is golden, remove it from the heat, transfer to a bowl and mix with a teaspoon of salt, Parmesan cheese and a teaspoon of grated lemon zest
3. Place the gnocchi in boiling water and cook over a low heat for about 3 minutes until they float to the top, then drain and let drain thoroughly
4. Heat the Dolmio sauce in a saucepan with the ricotta
5. Divide the sauce among deep plates, add the drained gnocchi and sprinkle each portion generously with sage breadcrumbs.

Note:

Gnocchi: In northern Italy, potato gnocchi made with boiled potatoes, flour and eggs. Ricotta: An Italian cheese similar to cottage cheese. It is made from goat’s or cow’s milk and is mainly used in sweet dishes and spreads. It is often substituted for Lucina in our country.