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

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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)