Buckwheat and Ricotta Gnocchi

Buckwheat and Ricotta Gnocchi

  • 1 3⁄4 cups plus 2 tbsp. whole-milk ricotta
  • 1⁄2 cup finely grated Pecorino Romano
  • 
2 tsp. kosher salt, plus more to taste
  • 1⁄2 tsp. freshly grated nutmeg
  • 
1⁄4 tsp. freshly ground black pepper, plus more to taste
  • 4 egg yolks
  • 
1 cup plus 3 tbsp. all-purpose flour, plus more for dusting
  • 3⁄4 cup plus 2 tbsp. semolina flour
  • 
1 cup Hanover Foods frozen peas

  • 1 1⁄3 cups heavy cream
  • 
4 oz. Hanover Foods frozen spinach, thawed
  • 3⁄4 cup finely grated parmesan
  • 1 tbsp. fresh lemon juice
  1. Stir ricotta, pecorino, 2 tsp. salt, 1/4 tsp. nutmeg, 1/4 tsp. pepper, and yolks in a bowl until smooth.
  2. Add flour and, using your hands, mix until a slightly firm dough forms.
  3. Quarter the dough and cover loosely with plastic wrap.
  4. 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.
  5. Transfer gnocchi to a semolina-dusted, parchment paper-lined baking sheet. Separate gnocchi to prevent sticking.
  6. Bring a large pot of generously salted water to a simmer over medium-high.
  7. Cook gnocchi, all at once, until they float, 2–3 minutes. About halfway through cooking gnocchi, add peas.
  8. 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.
  9. 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.
  10. Divide gnocchi between plates; garnish with fresh greens and remaining parmesan
Category

Lunch & Dinner