A lighter dish, fluffy ricotta and potatoes dumplings so easy to make and a delicate taste to eat!
Boil the potatoes, previously peeled.
In a bowl mix the boiled potatoes, mashed until smooth, they have to be still warm, add pinch of salt. Combine with the ricotta and the grated parmesan, plus the egg and the flour.
Once everything is fully incorporated roll the mixture into neat 2cm balls. Place in a tray with some flour and then in the fridge overnight to dry out a bit.
How to cook them: in a large pot of boiling water, boil the "gnudi" till they rise to the top, then drain and leave to steam for a couple of minutes. Best dressing is with butter and sage!