Ricotta gnocchi with parsley butter

Name: Ricotta gnocchi with parsley butter
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g floury potatoes; 7-10 Tbsp Salt; 65 g Butter; 40 g Parmesan cheese; 400 g Ricotta cheese; 2 Eggs (size M); 150 g Flour; 2 Federation Parsley; 1 Garlic clove; 7-10 Tbsp freshly grated nutmeg; 7-10 Tbsp Flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g floury potatoes
7-10 Tbsp Salt
65 g Butter
40 g Parmesan cheese
400 g Ricotta cheese
2 Eggs (size M)
150 g Flour
2 Federation Parsley
1 Garlic clove
7-10 Tbsp freshly grated nutmeg
7-10 Tbsp Flour

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Melt 15 g butter. Grate parmesan. Mix ricotta, eggs, parmesan, 1/2 tsp salt, flour and liquid butter. Drain the potatoes, mash as finely as possible with a fork and stir into the ricotta dough. Put the dough in a cool place and let it swell for at least 30 minutes
2
Form gnocchi from the dough with 2 tablespoons. Place them side by side on a thick plate sprinkled with flour. Chill for about 1 hour. Put the gnocchi in portions into boiling salted water and let them simmer for about 4 minutes
3
Meanwhile wash parsley, shake dry, pluck leaves from the stalks and chop finely. Peel garlic and chop finely. Take the finished gnocchi out of the water and drain well. Heat 50 g butter in a large pan. Sauté the garlic briefly in it. Add the gnocchi and fry for about 8 minutes, turning carefully. Season to taste with salt and nutmeg. Add herbs and turn the gnocchi. Salad tastes good with it
4
waiting time approx. 1 1/2 hours