Potato Gnocchi With Cabbage

Preparation:

Preparation: Wash the potatoes and boil them in their skins. Wash the cabbage leaves and cook them for about ten minutes in boiling salted water. Drain, squeeze and chop them. When the potatoes are soft, drain them, remove the peel and pass them hot through a potato masher, dropping them into a bowl. Add the cabbage, the flour, the cheese, the egg yolks, a large pinch of salt and the lemon zest, mix, knead and divide the mixture into sticks which you will cut into 2-3 cm pieces and pass over a fork to strip them, arranging them then on a floured tray. Cut the bacon into cubes, fry it in half the butter, then add the sage and the rest of the butter without frying it. Cook the gnocchi in boiling water, drain them with a slotted spoon and season them as they are ready with the prepared sauce. Serve abundantly grated Parmesan on the side.