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Correct grammar and name

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"Parmesan" is a generic name for the cheese Parmigiano-Regiano. I propose instating the rule that this traditional, authentic cheese must always be preferred over the cheaper, mass-produced "parmesan".

Please see: https://en.wikipedia.org/wiki/Parmigiano-Reggiano
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@ -21,10 +21,10 @@ They are substantial and can be roasted in butter and other ingredients.
5. Begin to boil more water with lots of kosher salt added. 5. Begin to boil more water with lots of kosher salt added.
6. Flour a work surface, pinch off some of the dough and roll it on the surface into a long chubby snake. 6. Flour a work surface, pinch off some of the dough and roll it on the surface into a long chubby snake.
7. Slice the dough snake into small pieces. Press the pieces with your finger to make an indentation. 7. Slice the dough snake into small pieces. Press the pieces with your finger to make an indentation.
8. Add the pieces to the boiling water. They will rise to the top when they have ready. 8. Add the pieces to the boiling water. They will rise to the top when they are ready.
9. In a pan, melt butter and add sprigs of sage (oregano or thyme will work as well, albeit are less traditional). Smashed tomato juices are also a nice addition. 9. In a pan, melt butter and add sprigs of sage (oregano or thyme will work as well, albeit are less traditional). Smashed tomato juices are also a nice addition.
10. Add the cooked gnocchi to the pan and roast them in butter for a minute or two until slightly browned. As pan begins to dry, add some pasta water. 10. Add the cooked gnocchi to the pan and roast them in butter for a minute or two until slightly browned. As pan begins to dry, add some pasta water.
12. Serve gnocchi on a plate, add parmesan cheese liberally. Add garnish if desired. 12. Serve gnocchi on a plate, grate on Parmigiano-Reggiano cheese liberally. Add garnish if desired.
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