Ingredients Jump to Instructions ↓

  1. 3 1/3 pounds fresh ricotta, drained in a colander or strainer

  2. 3 eggs

  3. 1/4 pound Montasio cheese, freshly grated

  4. Pinch salt, plus 2 tablespoons for water

  5. Pinch freshly ground black pepper

  6. Several gratings nutmeg

  7. 1 pinch ground cloves

  8. 1/4 cup all-purpose flour , plus more for dusting

  9. 1 bunch chive flowers with 1-inch stems

  10. 4 scallions, very thinly sliced

  11. 3 tablespoons unsalted butter

  12. 2 sage leaves, torn into small pieces

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

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

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


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