Recipe: Fresh ricotta gnocchi with fiddleheads | Style at Home
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Ingredients
- 8 oz best-quality ricotta, drained
- 1 tbsp finely chopped chives
- 1 tsp freshly grated lemon zest
- 1/2 tsp Maldon sea salt
- 1 free-range organic egg yolk
- 1 oz freshly grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 tbsp unsalted butter
- 3/4 lb fiddlehead ferns, cleaned
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