Large Gnocchi with Chive Flowers: Gnocchi con la Erba Cipollina Fiorisce
- 3 1/3 pounds fresh ricotta, drained in a colander or strainer
- 3 eggs
- 1/4 pound Montasio cheese, freshly grated
- Pinch salt, plus 2 tablespoons for water
- Pinch freshly ground black pepper
- Several gratings nutmeg
- 1 pinch ground cloves
- 1/4 cup all-purpose flour, plus more for dusting
- 1 bunch chive flowers with 1-inch stems
- 4 scallions, very thinly sliced
- 3 tablespoons unsalted butter
- 2 sage leaves, torn into small pieces
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.
Recipe copyright 2001, Mario Batali. All Rights Reserved
Recipe courtesy of Michael Chiarello
Recipe courtesy of Mario Batali