Details
RECIPE RATING
Buckwheat & Ricotta Gnocchi
A fantastic dinner idea! Great for everyone, they’ll wonder how you did it all yourself!qq
Course
Main Course
CUISINE
Italian
Estimated Time
60
Course
Main Course
CUISINE
Italian
Estimated Time
60
INSTRUCTIONS
- 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
Equipment
- Bowl
- Plastic Wrap
- Scissors
- Paper-Lined Baking Sheet
- 12″ Skillet
- Large Pot
- Slotted Spoon
Ingredients
- 1¾ + 2 cups + tbsp – Whole-Milk Ricotta
- ½ cup – Pecorino Romano
- 2 tsp Salt
- ½ tsp Nutmeg
- ¼ tsp Black Pepper
- 4 Egg Yolks
- 1 +3 cup + tbsp All-Purpose Flour
- 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