Large Gnocchi with Chive Flowers: Gnocchi con la Er

Name: Large Gnocchi with Chive Flowers: Gnocchi con la Erba Cipollina Fiorisce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a large bowl, pulverize the ricotta cheese into very little curds with a wooden spoon.
2
Beat the eggs and add them to the cheese.
3
Add the Montasio, pinch of salt and pepper, nutmeg, and cloves.
4
Combine the ingredients thoroughly, then add the flour.
5
Stir very gently, just until the flour is incorporated.
6
Very lightly dust a clean surface with flour.
7
Place the ricotta mixture on the work surface.
8
Divide the mixture into 8 batches.
9
Take a batch and enclose it in your hands.
10
Form a flat oval shape measuring about 2 inches long and 3/4-inch wide.
11
Keep the gnocchi in 1 hand and press a flower into the center of the gnocchi.
12
Add some of the scallions.
13
Enclose the flower with the dough and repeat the process with the remaining dough, scallions and flowers.
14
You should have 8 gnocchi.
15
Place them in a casserole and cover for 10 minutes.
16
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
17
Cook the gnocchi in the boiling water for 12 minutes.
18
While the gnocchi cook, melt the butter and sage in a saucepan and keep warm.
19
Drain the gnocchi and divide evenly among warmed pasta bowls.
20
Top with the melted butter and serve immediately.

982

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Large Gnocchi with Chive Flowers: Gnocchi con la Erba Cipollina Fiorisce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Large Gnocchi with Chive Flowers: Gnocchi con la Erba Cipollina Fiorisce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions