By Fred Plotkin
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.
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.