Large Gnocchi With Chive Flowers

Recipe Ingredients

3 4.1666666666667E+14/1.25E+15 lbs	1513g / 53oz	Fresh ricotta - drained in a
		Colander or strainer
3		Eggs
1/4 lb	113g / 4oz	Montasio cheese - freshly grated
		Salt - to taste
		Freshly-ground black pepper - to taste
		Several gratings nutmeg
1		Ground cloves
1/4 cup	15g / 0.5oz	All-purpose flour - plus more for dustin
4		Scallions - very thinly sliced
1		Chive flowers with 1" stems
3 tablespoons	45ml	Unsalted butter
2		Sage leaves - torn small pieces

Recipe Instructions

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.

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.

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 4 warmed pasta bowls. Top with the melted butter and serve immediately.

This recipe yields 4 to 8 servings.

Description:

"{Gnocchi Con La Erba Cipollina Fiorisce}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D34) - from the TV FOOD NETWORK

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