Ricotta Gnocchi

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Andrea's Recipes
Nutrition per serving    (USDA % daily values)
CAL
39
FAT
11%
CHOL
9%
SOD
2%

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Ingredients for 48 servings

16 ounces (454 g) fresh ricotta cheese

2 large cold eggs, lightly beaten

1 tablespoon unsalted butter, melted

2 or 3 fresh sage leaves, chopped (or a few pinches of fresh grated nutmeg or lemon zest)

10 chives, chopped (5 in the gnocchi, 5 for garnish)

1/2 ounce (14 g) Parmigiano-Reggiano, grated (about 1/4 cup, very lightly packed)

1/4 teaspoon sea salt

unbleached all-purpose flour (for forming the gnocchi)

8 tablespoons (4 ounces/113 g) unsalted butter, sliced

5 fresh sage leaves, chopped

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