Potato and Ricotta gnocchi with butter and sage

Ingredients

  • Ricotta Piemontese Longo
  • patate
  • burro
  • salvia

Preparation

  • 1

    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).

  • 2

    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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