FOR 4 PEOPLE
500 g Rummo Potato Gnocchi
Butter or olive oil for sautéing
150 g Ricotta
50 g grated parmesan cheese
4 or 5 fresh basil leaves
3 or 4 spoons of extra virgin olive oil
Pepper, freshly grated
Sauté the gnocchi in either butter or extra virgin olive oil until obtaining a golden brown surface.
In a blender, emulsify the extra virgin olive oil with the basil. With a spoon, stir in the ricotta cheese, adjusting the consistency by adding grated parmesan.
Spread the gnocchi over the cream sauce and garnish with fresh basil leaves and shavings of parmesan.