Potato and ricotta gnocchetti are a tasty and delicate first course, perfect for a special lunch or dinner. The softness of the ricotta perfectly combines with the delicate texture of the potatoes, while the nutmeg gives an irresistible aroma. Seasoned with melted butter and grated Parmigiano cheese, potato and ricotta gnocchetti will delight the palate of every diner.
Mix together the potatoes and the ricotta, work well on a floured surface, add salt and incorporate the egg, adding flour if necessary.
Flavor with nutmeg.
Roll as usual into sticks, cut into pieces forming regular balls and drop them into boiling water.
When cooked, remove, drain and season with melted butter and plenty of grated Parmigiano.
Bollitore per le patate
Passaverdura
Padella
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 |
