Chive Gnocchi with Garlic Sage Butter

For the gnocchi, in a large wide bowl, mix well ricotta, egg whites and onion greens or chives. In a medium baking bowl, mix flour, salt and pepper a little less than the indicated mass. Slowly fold in the dry ingredients to the ricotta mixture form. Add enough of the remaining flour to make a dough that is wet but not too sticky.

Place dough on a lightly floured surface and divide in batches into fist-sized balls. Shape into finger-thick rolls with the heels of your hands. Do not knead the dough too long or it will become tough. Cut each roll into 2, 5 cm long pieces. Place the dumplings on a fork and press and roll against the tines of the fork with your finger, creating a fluted surface all around. Place the finished gnocchi on a floured baking sheet. (At this point, the gnpcchi can be stored in the refrigerator with the lid closed for up to 2 days or frozen for up to 2 months).

In a large saucepan, bring salted water to a boil.

Meanwhile, melt butter in a frying pan over medium heat until browned. Add garlic and sage leaves and roast about 3 minutes or until garlic is soft and butter is brown but not burnt. Season with salt and pepper. Keep warm.

Add the gnocchi to the water and simmer in an open saucepan over low heat for about 3 minutes until they float to the surface. At

Related Recipes:

3 Cheese Bread – Stud MuffinIn a medium sized baking bowl, whisk together flour, yeast and water for 2 min until dough is thick and... Spelt Dumplings with Hazelnuts and SageBring water to a boil in a wide pot and salt well. Quickly mix all the ingredients for the dough with a food... Watercress GnocchiPrepare: Mix all ingredients up to and including flour, add feta, swell with lid closed for about half an... Green Fettuccine with Spinach and Goat CheeseInstead of homemade pasta (about 340 g) you can also use 250 g of ready-made pasta. To make the pasta: grind... Puffed Up Pita Bread – Aisch BaladiSift flour into a large enough bowl, whisk with salt. Crumble the yeast and sprinkle over the flour. Add the... Sweet Snails (Ensaimadas)In a smaller bowl, put about a quarter of the flour. Crumble the yeast between your fingers and put it into a... Wild Garlic Potato SnailsFor the wild garlic and curd snails, first finely chop the wild garlic and parsley and mix with the remaining... Raisin Cinnamon BreadFor the Raisin Cinnamon Bread, soak the raisins in lukewarm water for about 30 minutes. Then drain and pat dry... Easter LambPrepare a yeast dough for the Easter lamb. Put the flour in a bowl and make a well, crumble the yeast into it... BearslauchtascherlFor the dough, knead flour, oil, salt, egg and water on a floured pasta board to a smooth pasta dough, roll it...