Ricotta Gnocchi

Ricotta Gnocchi

Mix the ricotta with the butter, three whole eggs, the parmesan, a little nutmeg, a tablespoon of chopped parsley, the breadcrumbs and as little flour as possible to prevent the gnocchi from melting during cooking. Shape into balls the size of a teaspoon (round gnocchi), cook them in lightly salted water and season with butter and cheese.


  • 500g of mountain ricotta
  • 50g butter
  • 3 eggs
  • 4 tablespoons of parmesan, flour
  • 1 tablespoon of breadcrumbs
  • a pinch of nutmeg
  • 1 bunch of parsley

Preparation time: 20 minutes

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