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; 7-10 Tbsp Nutmeg; 6-8 TABLESPOONS Butter; 70 g Parmesan (piece); 400 g creamy ricotta cheese; 2 Eggs (Gr. M); 150 g + some flour; 2 small bunch of flat parsley; 1 Garlic clove

AUTHOR
Kerry Mosley

DIFFICULTY
not easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g floury potatoes
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
6-8 TABLESPOONS Butter
70 g Parmesan (piece)
400 g creamy ricotta cheese
2 Eggs (Gr. M)
150 g + some flour
2 small bunch of flat parsley
1 Garlic clove

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes. Melt 1 tablespoon butter. Grate half of the Parmesan cheese. Mix with ricotta, eggs, approx. 1/2 tsp salt, 150 g flour and liquid butter. Drain the potatoes and press them through a potato ricer or mash them finely.
2
Stir the puree into the ricotta dough, cover and chill for about 30 minutes.
3
Dust a tray with flour. Form gnocchi from the very soft dough with two tablespoons, place on the tray, cover and chill for about 1 hour.
4
Bring plenty of salted water to the boil in a wide saucepan. Cook the gnocchi in portions for about 4 minutes at low heat. Remove with a skimmer and drain well.
5
Meanwhile wash parsley, shake dry and chop finely. Peel garlic and chop very finely. Heat 5-7 tablespoons of butter in a large frying pan. Sauté the garlic briefly. Add the gnocchi and fry for about 8 minutes, turning carefully.
6
Season to taste with salt and nutmeg. Sprinkle parsley over it and toss gnocchi in it. Serve everything. Slice the rest of the Parmesan cheese on top. Serve with a green salad.