Ingredients Jump to Instructions ↓

  1. 15 lbs 1513g / 53oz Fresh ricotta - drained in a

  2. Colander or strainer

  3. 3 Eggs

  4. 1/4 lb 113g / 4oz Montasio cheese - freshly grated

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. Several gratings nutmeg

  8. 1 Ground cloves

  9. 1/4 cup 15g / 1/2oz All-purpose flour - plus more for dustin

  10. 4 Scallions - very thinly sliced

  11. 1 Chive flowers with

  12. 1" stems

  13. 3 tablespoons 45ml Unsalted butter

  14. 2 Sage leaves - torn 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, salt, 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 gnoccho in one hand and press a flower into the center of the gnoccho. Add some of the scallions. Enclose the flower with the dough and repeat the process with the remaining dough and flowers. You should have eight 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 4 warmed pasta bowls. Top with the melted butter and serve immediately.

  6. This recipe yields 4 to 8 servings.

  7. Description:

  8. "{Gnocchi Con La Erba Cipollina Fiorisce}"


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