Make a smooth dough from the mashed potatoes together with the flour. It should be malleable and no longer sticky. If necessary, add a little salt and pepper.

Remove the rind from the soft cheese and mash it with a fork. Cut the ham into small cubes and mix with the cheese.

Remove portions from the dough and fill with the ham and cheese mixture. Seal the lobes and cook in enough salted water until they float on top.

Grease a baking dish and layer the gnocchi in it. Spread the grated cheese on top and bake in the oven until golden yellow.

Heat 40 g butter in a pan and fry the fresh sage leaves very quickly until crispy. Put aside.

Melt the remaining butter in a saucepan, dust the flour and add a little water. Season with vegetable stock and pepper. Bring to the boil and then remove from the stove.

Now stir in the cream and add two thirds of the fried sage leaves. Mix well. The sage leaves should be chopped up in the process.

Spread the sauce on the preheated plates and serve the gratinated gnocchi on top. Garnish with the remaining sage leaves.

A small portion of it is also a great starter. The gnocchi can also be served as an accompaniment to pan-fried foods.

* Link to spice mixes: Granulated Italian vegetable broth