Large Gnocchi With Chive Flowers ...

Directions

1. In a large bowl, pulverize the ricotta cheese into very little curds with a wooden spoon. Beat the Large eggs and add in them to the cheese. Add in the Montasio, salt, pepper, nutmeg, and cloves. Combine the ingredients thoroughly, then add in the flour. Stir very gently, just till the flour is incorporated.
2. Very lightly dust a clean surface with flour. Place the ricotta mix on the work surface. Divide the mix 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 in 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 min.
3. Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Cook the gnocchi in the boiling water for 12 min.
4. While the gnocchi cook, heat the butter and sage in a saucepan and keep hot.
5. Drain the gnocchi and divide proportionately among 4 warmed pasta bowls. Top with the melted butter and serve immediately.
6. This recipe yields 4 to 8 servings.
7. Description: "(Gnocchi Con La Erba Cipollina Fiorisce)"