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Ricotta And Peas Gnocchi

Ricotta and Peas Gnocchi

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Makes 25
85 g Unsalted butter in small pieces, chilled
1 bunch Chives
1 clove Garlic
2 tsp Sea salt
300g Whole-milk fresh ricotta
1 Large egg
2 Large egg yolks
45g Grated parmesan
125g Plain flour
1/2 Lemon zest


Avg. Quantity per serve Avg. Quantity per 100g
Ricotta and Peas Gnocchi
Made with
Bring a large pot of salted water to a boil. Line a baking sheet with baking paper and dust lightly with flour.
Place paper towels on top and forcefully press down on ricotta to draw out excess moisture.
Transfer ricotta to a medium bowl. Add eggs, 2 tsp sea salt, and several generous grinds of black pepper and mix well to combine. Then mix in Parmesan followed by 125 g plain flour. Note depending on the moisture content of your ricotta you may need to add more flour slowly by the tablespoonful until dough is workable - it should feel pillowy.
Knead dough a couple of times to bring together. Cut into 6 pieces. Roll out each piece to make 2cm thick logs. Cut logs into 2cm pieces.
Add gnocchi to water stirring with a spoon to prevent from sticking together, cook until it rises to the top, about 45 sec, then cook for another minute. Scoop gnocchi out with a slotted spoon, and reserve 2 cups of the pasta cooking liquid for the sauce.
To make sauce, bring ½ cup pasta water to boil with peas and sea salt. Vigorously stir in the cold diced butter a dice at a time to create a smooth buttery sauce, add garlic, lemon zest and lemon juice with lots of cracked pepper.
Add gnocchi and toss it in the sauce adding about ½ cup of pasta water to create a smooth sauce coating the pasta, add chopped herbs.
Serve garnished with chopped herbs, lemon zest and freshly grated parmesan.
What do I need?
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Unsalted butter in small pieces, chilled
Sea salt
Whole-milk fresh ricotta
Large egg
Large egg yolks
Grated parmesan
Plain flour
Wattie's® Peas
Lemon zest
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