Ricotta Gnocchi

Stir ricotta, flour and Parmesan until smooth. Season with salt, pepper and a pinch of nutmeg and fold in the beaten egg. Then let the mixture rest in the refrigerator for 30 minutes.

Form gnocchi from the mixture and boil them in salted water for 3 minutes. Take them out with a slotted spoon and serve them as an ingredient in soups, e.g.: clear tomato soup.

ml

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