• 5 Tbsp. butter, divided
• 4 green garlics, finely chopped (about 1 cup)
• 1/2 tsp. salt, plus more for cooking water
• 15 oz. whole milk ricotta
• 3 eggs
• 1/2 cup flour

In a medium frying pan over medium heat, melt 1 Tbsp. butter. Add green garlic and 1/2 tsp. salt. Cook, stirring frequently, until garlic is soft, about 3 minutes. Transfer to a bowl and let cool. In a large bowl, stir ricotta and break up any lumps by mashing them against the side of the bowl. Add green garlic and stir to combine. In a medium bowl, beat eggs until light and foamy. Add eggs to ricotta mixture and stir to combine. Mix in flour. You should have a loose but thick dough. Cover and chill while you prepare the cooking water. Bring a large, wide pan of water to a boil. Add enough salt to make the water taste salty (about 1 Tbsp.) and reduce heat to maintain a steady simmer. Meanwhile, turn oven to 200° and melt remaining 4 Tbsp. butter is a wide baking dish in the oven. Drop small spoonfuls of chilled ricotta mixture into the water, being careful not to crowd the pan. As they cook, the gnocchi will rise to the surface of the water and they must all be able to fit in a single layer. Poach until cooked through, about 3 minutes. Using a slotted spoon, transfer gnocchi to dish with melted butter. Cover dish and return to oven to keep gnocchi wamr. Repeat with remaining batches until all batter is used. Serve gnocchi as soon as possible.