Potato-Ricotta Dumplings in Sage Butter
30 min
Veggie
60161
For 2 Portions
400 g
potato
160 g
ricotta
100 g
panko breadcrumbs
10 g
Parmesan
8 leaves
sage, fresh
2
egg
2 pinch(es) of
nutmeg
2 tbsp
butter
salt
pepper
1. All set?
2. Meanwhile, peel and dice potatoes, then cook in salted water for about 20 min.
3. Meanwhile, separate egg yolk from egg white. Set the egg white aside and use it for another dish.