Potato and Ricotta gnocchi with butter and sage
Difficulty > Average
Preparation > minutes
Doses for > people
Step > Preparation
Difficulty > Average
Preparation > minutes
Doses for > people
Step > Preparation
Boil the potatoes in a pan, peel and mash, then leave to cool and mix with the Ricotta (2/3 potatoes and 1/3 Ricotta).
Make into mini dumplings, cook for a few minutes in boiling water and drizzle over the butter, melted in a pan with the sage to add flavour.
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