Potato and ricotta gnocchetti are a tasty and delicate first course, perfect for a special lunch or dinner. The softness of the ricotta perfectly matches the delicate texture of the potatoes, while the nutmeg gives an irresistible aroma. Dressed with melted butter and grated Parmesan cheese, the potato and ricotta gnocchetti will win over every guest's palate.
Mix together the potatoes and ricotta, work well on a floured board, add salt and the egg, adding a little flour if necessary
Scent with nutmeg
As usual, make sticks that you will cut into pieces forming regular balls that you will throw into boiling water
When they are cooked, remove them, drain them, and dress them with melted butter and plenty of Parmesan
Potato Boiler
Food Mill
Pan
Italia
| Energy (kcal) | 113.89 |
| Carbohydrates (g) | 10.12 |
| of which Sugars (g) | 1.84 |
| Fat (g) | 5.69 |
| of which Saturates (g) | 3.41 |
| Protein (g) | 5.86 |
| Fiber (g) | 0.75 |
| Sale (g) | 0.05 |
