Gnocchi con la Fioretta

This traditional recipe in its original form comes from the city of Vicenza and calls for a very local cheese that is a close relative of ricotta. This is almost liquid in texture and is enjoyed in the Val Leogra as a drink. I have suggested a way to slacken ricotta to try to achieve a similar sloppy texture that can then be worked with flour and salt to create these delicate gnocchi.