Ricotta Gnocchi

Name: Ricotta Gnocchi
Ingredients: 1 15 ounces fresh whole-milk ricotta* or quark cheese*; 1 small ramp or spring onion*, halved lengthwise, thinly sliced crosswise; 1 large egg*; 1/2 cup freshly grated Parmesan or Asiago style cheese*, plus additional for serving; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 1/8 teaspoon ground nutmeg; 2/3 cup all purpose flour, plus additional for dredging; 8 ounces asparagus*, trimmed, cut into 1-inch pieces; 2 cups chicken stock; 1 green garlic stalk*, pale green and white parts, thinly sliced crosswise; 3 tablespoons unsalted butter, cut into pieces; 2 tablespoons chopped chives*; 2 teaspoons fresh lemon juice; Olive oil (for drizzling); Morels (optional); Bacon* (optional)

www.millcityfarmersmarket.org

Ricotta Gnocchi By Jenny Breen Ingredients - 1 15 ounces fresh whole-milk ricotta* or quark cheese* - 1 small ramp or spring onion*, halved lengthwise, thinly

View full recipe on www.millcityfarmersmarket.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.millcityfarmersmarket.org.

Share this recipe:

Cooking tools:

Grater
Citrus press
Baking sheet
Parchment paper
Slotted spoon
Colander
Chef's knife
Cutting board
Pot
Skillet
Mixing bowl
Flat bowl
Measuring cup
Measuring spoon
Spoon
Bowl of ice water bowl
Paper towel
Plastic wrap
Stove
Refrigerator

Ingredients

1 15 ounces fresh whole-milk ricotta* or quark cheese*
1 small ramp or spring onion*, halved lengthwise, thinly sliced crosswise
1 large egg*
1/2 cup freshly grated Parmesan or Asiago style cheese*, plus additional for serving
1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2/3 cup all purpose flour, plus additional for dredging
8 ounces asparagus*, trimmed, cut into 1-inch pieces
2 cups chicken stock
1 green garlic stalk*, pale green and white parts, thinly sliced crosswise
3 tablespoons unsalted butter, cut into pieces
2 tablespoons chopped chives*
2 teaspoons fresh lemon juice
Olive oil (for drizzling)
Morels (optional)
Bacon* (optional)