Ricotta, 8 Oz
1 medium egg
Flour, 5 Oz (for version gluten free 3 Oz of cornstarch and a spoonful of potato starch)
Grated Parmigiano Reggiano, 4 Oz
Grated nutmeg (if desired)
Ground pepper q.s. (if you like)


Pour the ricotta (well drained) in a large bowl
Add the Parmesan Reggiano
Add egg
Add the nutmeg and flour (or cornstarch).

Mix the ingredients
If it turns out too soft and sticky will add flour
Prepare a tray with greaseproof paper and lightly floured
Create balls the size of a walnut and sit it on the tray
Move the tray in order to roll all the dumplings

Boil salted water
Add the dumplings gently
With a wooden spoon or plastic mixed it in order to detach good gnocchi
After about 3-4 minutes will begin to float.
With a ladle with holes to drain and arrange in a bowl with the sauce

You can enrich the mixture with herbs (dried would be better) or pepper or chili powder or mushrooms or spinach powder …
Adjust solidity
Keep in mind that they are very delicate

Thanks to: Chef Vary