INGREDIENTS

For the dough

00 flour: 500 g

Water: 450 ml

Salt: 5 g

For the dressing

Grana Padano: 75 g

Monte Veronese very old: 75 g

Sage as needed

Mountain butter: 150 g

PREPARATION

For the dough, bring half the water to a boil and add the other half kept at room temperature

Sift the flour into a bowl and salt it

Add it a little at a time to the water and mix

Work the mixture for a few minutes until you get a dough with a rather fluid consistency.

Bring to a boil and add salt to a pot of water.

Transfer a portion of the dough to a flat plate and form the gnocchi by sliding a portion of the dough taken with a moistened spoon directly into the pot with boiling water.

Cook for about 15 minutes after boiling, varying the time according to the size of the gnocchi.

For the sauce, melt the butter in a pan.

Once it is amber in color, add the sage leaves and cook until the sage becomes slightly crunchy.

Grate the cheeses, mix them in a bowl and create a base in the serving dish

Drain the gnocchi and transfer them to the cheese layer of the dishes

Season them again in abundance with the grated cheeses forming layers.

Pour the melted butter and sage mixture over the seasoned gnocchi

Mix and garnish with two sage leaves

Serve very hot accompanied by a classic Valpolicella wine