Potato and ricotta gnocchetti are a tasty and delicate first course, perfect for a special lunch or dinner. The creaminess of the ricotta pairs perfectly with the delicate texture of the potatoes, while nutmeg gives an irresistible aroma. Dressed with melted butter and grated Parmigiano, the potato and ricotta gnocchetti will win every diner over.
Mix the potatoes and pass the ricotta; work the mixture well on a floured board, season with salt and add the egg, adding a little flour if you think it is necessary
Add a pinch of nutmeg
Form small logs as usual, cut them into pieces to make uniform little balls, and drop them into boiling water
When they are cooked, remove them, drain them and dress with melted butter and plenty of Parmigiano
Pot for boiling potatoes
Food mill
Pan
Italy
| 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 |
