Chive & Ricotta Gnocchi
Makes 6 servings
These delicate dumplings are easy to make and taste absolutely delicious.
1 lb. (450 g) fresh ricotta cheese
2 egg yolks
3⁄4 cup (175 mL) chives, freshly chopped
Pinch of salt
1⁄2 cup (125 mL) grated parmesan cheese
11⁄2 cups (375 mL) all-purpose flour
1⁄4 cup (60 mL) melted butter (more, if desired)
Freshly ground black pepper, to taste
Garnish with whole lengths of chive (with blossom, if possible)
Place ricotta in a sieve set over a bowl and let stand for a few minutes. If ricotta is quite wet, press it against the sides to remove as much water as possible. Discard liquid and wipe bowl clean. Combine ricotta, eggs, egg yolks, chives, salt and half the parmesan until well mixed.
Working with 1⁄4 cup (60 mL) at a time, add 1 cup (250 mL) flour. Stir in enough of remaining flour to make a firm but soft dough.
Using a 1-tablespoon (15-mL) measuring spoon, portion out dough and form into oval-shaped dumplings. Place on a large baking sheet lined with waxed paper, spacing them apart so they don't stick to each other.
Place a large pot of lightly salted water on to boil. Cook gnocchi a dozen at a time for 5 minutes, or until they bob to the surface. Cook for about 30 seconds longer, then remove with a slotted spoon to a warmed serving dish; keep warm.
Drizzle with butter, sprinkle with remaining parmesan and pepper; garnish with chives. Serve immediately.