Large Gnocchi with Chive Flowers: Gnocchi con la Erba Cipollina Fiorisce

In a large bowl, pulverize the ricotta cheese into very little curds with a wooden spoon. Beat the eggs and add them to the cheese. Add the Montasio , pinch of salt and pepper, nutmeg, and cloves . Combine the ingredients thoroughly, then add the flour. Stir very gently, just until the flour is incorporated.

Very lightly dust a clean surface with flour. Place the ricotta mixture on the work surface. Divide the mixture into 8 batches. Take a batch and enclose it in your hands. Form a flat oval shape measuring about 2 inches long and 3/4-inch wide. Keep the gnocchi in 1 hand and press a flower into the center of the gnocchi. Add some of the scallions . Enclose the flower with the dough and repeat the process with the remaining dough , scallions and flowers. You should have 8 gnocchi. Place them in a casserole and cover for 10 minutes.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the gnocchi in the boiling water for 12 minutes.

While the gnocchi cook, melt the butter and sage in a saucepan and keep warm.

Drain the gnocchi and divide evenly among warmed pasta bowls. Top with the melted butter and serve immediately.