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Ingredientes
- 400 gm Ricotta cheese
- 2 Tbsp. Freshly grated Parmesan cheese
- 3 x Egg yokes
- 1 Tbsp. Semolina
- Â Â A good healthy pinch of freshly grated nutmeg
- Â Â Salt and pepper
- 15 gm Butter
- 2 Tbsp. Double cream
- 100 gm Gorgonzola cheese
- 1 Tbsp. Minced fresh parsley
Direcciones
- Mash the ricotta in a bowl with the Parmesan cheese, egg yolks, semolina, nutmeg, salt and pepper and mix well.
- On a lightly oiled surface roll the paste into thin rolls about 1 cm (1/2 inch) in diameter, then cut with a sharp knife into balls or possibly pcs about 2 cm (3/4 inch) long.
- Heat the butter with the cream in a saucepan. Add in the gorgonzola cheese and cook over a very low heat, crushing and stirring the cheese till you have a well-blended sauce.
- Lower the dumplings one at a time on a slotted spoon into boiling water and let them simmer for about 2 min or possibly till they rise to the surface.
- Serve warm with the sauce and sprinkled with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 204 | |
| Calories from Fat 135 | 66% |
| Total Fat 15.24g | 19% |
| Saturated Fat 9.7g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 344mg | 14% |
| Potassium 135mg | 4% |
| Total Carbs 4.67g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.31g | 0% |
| Protein 12.15g | 19% |
