Buckwheat & Ricotta Gnocchi
A fantastic dinner idea! Great for everyone, they'll wonder how you did it all yourself!qq
- Plastic Wrap
- Paper-Lined Baking Sheet
- 12″ Skillet
- Large Pot
- Slotted Spoon
- 1¾ + 2 cups + tbsp Whole-Milk Ricotta
- ½ cup Pecorino Romano finely grated
- 2 tsp Salt add more as needed
- ½ tsp Nutmeg shredded
- ¼ tsp Black Pepper add more as needed
- 4 Egg Yolks
- 1 +3 cup + tbsp All-Purpose Flour for dusting
- ¾ + 2 cup + tbsp Semolina Flour
- 1 cup Hanover Foods Frozen Peas
- 1⅓ cups Heavy Cream
- 4 oz Hanover Foods Frozen Spinach thawed
- ¾ cup Finely Grated Parmesan
- 1 tbsp Lemon Juice
- Stir ricotta, pecorino, 2 tsp. salt, 1/4 tsp. nutmeg, 1/4 tsp. pepper, and yolks in a bowl until smooth.
- Add flour and, using your hands, mix until a slightly firm dough forms.
- Quarter the dough and cover loosely with plastic wrap.
- On a lightly floured surface, and working with one-quarter dough at a time, use your hands to roll dough into a 1/2” thick rope. Cut rope crosswise into 1/4” gnocchi.
- Transfer gnocchi to a semolina-dusted, parchment paper-lined baking sheet. Separate gnocchi to prevent sticking.
- Bring a large pot of generously salted water to a simmer over medium-high.
- Cook gnocchi, all at once, until they float, 2–3 minutes. About halfway through cooking gnocchi, add peas.
- Meanwhile, bring cream to a simmer in a 12″ skillet over medium-high heat. Stir in remaining nutmeg. Using a slotted spoon, transfer gnocchi and peas to skillet with cream.
- Stir in spinach, 1/2 cup parmesan, the lemon juice, salt, and pepper. If sauce is too thick, add 1/3 cup water from cooking gnocchi.
- Divide gnocchi between plates; garnish with fresh greens and remaining parmesan
Tried this recipe?Let us know how it was!