2 c. (1 lb.) ricotta cheese

2 beaten eggs

1/2 c. parmesan cheese

2/3 c (packed) grated mozzarella cheese

2/3 c. flour

1/2 t. salt

pepper

1/4 c. chives (or scallions)

1/4 t. minced garlic

butter

extra flour

extra parmesan

Combine all ingredients (except butter, extra flour, and extra parmesan) and beat well with a fork. Chill 2 hours.

Flour your hands and make the batter into little balls, about 1-inch in diameter, rolling them until firm. Roll balls in flour shaking off the excess. Place them, single layer, on a tray. Refrigerate another 2 hours.

Heat a large pan of salted wate to boiling. Lower to a simmer. Drop the balls in, one at a time, and simmer, covered, for 10 minutes. Remove with a slotted spoon and place on a buttered baking tray. You will probably have to simmer the gnocchi in shifts – don't crowd them.

Just before serving, broil the balls until golden brown on all sides. Drizzle them with melted butter and sprinkle with grated parmesan as you broil them and turn them.

Moosewood Cookbook (Original Edition), p. 166