Potato dumplings and ricotta
Instructions
Mix together the potatoes and ricotta, passes work well on floured pastry Board, salted and join the egg adding, if you think that there is a need, a bit of flour.
Perfumed with nutmeg.
Do as usual chopsticks that can cut it into small pieces, forming regular balls and leave them in boiling water.
When they are cooked, remove them, drain and season with plenty of melted butter and Parmesan.
Ingredients and dosing for 4 persons
- 400 g of boiled potatoes
- 400 g of fresh ricotta
- Flour
- Salt
- 1 egg
- Nutmeg
- Butter
- Abundant of grated parmesan cheese