Gnocchi with sage and Bianco
- 180 g Bianco
- 1 kg gnocchi (from the cool display)
- 1/8 l vegetable stock
- 20 g butter
- 1 tbsp. small sage leaves
- freshly ground pepper
- freshly ground nutmeg
Cut the cheese into small cubes or grate.
Cook the gnocchi in plenty of salted water until they float to the surface. Strain through a sieve.
Bring the stock to the boil in a pot, add the butter and sage leaves and then toss the gnocchi in the mixture. Finally add the cheese cubes and season with salt, freshly ground pepper and freshly ground nutmeg. Serve immediately.