Ricotta gnocchi with Aceto balsamico di Modena IGP, Etichetta Blu

Ingredients:
500 grams ricotta cheese
300 grams of flour
100 grams of parmesan cheese
2 small whole eggs
Nutmeg
Salt to taste
For the topping (Parmesan cream):
250 ml liquid cream
150 grams grated Parmesan cheese
Salt
Nutmeg

Aceto balsamico di Modena IGP, Etichetta Blu

Pour all the ingredients into a bowl and mix first with a fork, then continue to knead with your hands until a soft dough forms. Form cylinders, gently crush them to shape the dumpling, roll them with your hands on a floured cutting board and place them on a floured cloth.
For the topping: put the cream in a small saucepan, add the Parmesan cheese and melt.
Adjust the salt and nutmeg.
Pour them into boiling water, they are cooked when they rise to the surface. Drain and toss the gnocco with the Parmesan cream and a few drops of Aceto balsamico di Modena IGP, Etichetta Blu.