Ricotta-Chive Sauce

Toc cun Scueta (ed Erba Cipollina)

Preparation info
  • Makes about

    2 cups

    (enough for 1½ pounds/675 g gnocchi)
    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

This delicious and delicate sauce is lovely with plain gnocchi or stirred into soft polenta. A nice antipasto is lightly grilled bricks of leftover polenta draped with prosciutto di San Daniele and topped with this sauce.


  • 8 ounces/225 g fresh ricotta
  • 1 cup/225


Combine the ricotta and milk in the top of a simmering double boiler for 20 minutes, always cooking gently Never let the sauce approach a boil. Stir in the chives and pepper.

Heat for 2 minutes. Serve the sauce immediately with gnocchi or pasta.