Delicious Gnocchi

Preparation:

Preparation: Wash the potatoes and boil them in their skins, then peel them and pass them through a potato masher. Mix about 100 g of flour, the egg, the spinach and the minced ham and add salt to the puree. Coarsely chop the fontina cheese. Form the potato mixture into balls the size of a small walnut, mash them, put a little fontina cheese in the centre, then form them into balls again, aligning them gradually on the floured work surface. Let them rest for an hour. In the meantime, boil the pasta in salted water and drain it al dente. Bring to the boil in a second saucepan, then add salt and cook the gnocchi until they float to the surface, then extract them gradually with a slotted spoon. Thread a dumpling, a butterfly and another dumpling onto skewers and line up the skewers in a baking dish. Melt the butter and pour it onto the skewers, sprinkle with parmesan, add the sage, pepper and grate for 10 minutes in the oven at 190 degrees.