Ingredients
Homemade Ricotta Gnocchi
- 15-oz. fresh Ricotta cheese, pressed dry
- 3 large egg yolks
- 1-oz. Parmigiano Reggiano, grated
- ½ teaspoon kosher salt
- 3/4 cup all-purpose flour + more for rolling
Sweet Pea Butter Sauce
- 1/3 cup unsalted butter
- 1 cup vegetable or chicken stock
- 1 cup frozen sweet peas
- ½ teaspoon Kosher salt
- freshly ground black pepper, to taste
- 2–3 tablespoons fresh lemon juice
- 2-oz. truffle Pecorino cheese, thinly shaved
Instructions
Homemade Ricotta Gnocchi
- For the homemade ricotta gnocchi, follow the instructions in THIS post.
Sweet Pea Butter Sauce
- Heat a large sauté pan over medium/high heat. Then, melt the butter and add the broth and frozen peas.
- Bring to a gentle simmer and cook for 4- 5 minutes, or until the peas are tender, but still a bright green color.
- Transfer 2/3 of the sweet pea mixture to a blender or food processor and blend until smooth. Return the mixture to the pan and season with salt, pepper, and lemon juice.
- Bring to a gentle simmer and add the freshly cooked, drained gnocchi to the pan, tossing gently until the sauce has slightly thickened, and the gnocchi are evenly coated.
- Season the sauce again if necessary, making sure it has enough salt and lemon juice to add a tangy brightness to the flavor.
- Serve immediately, and top with thin shavings of the truffle Pecorino cheese.
Tips & Notes
Ricotta gnocchi– if you’d rather purchase a store-bought ricotta gnocchi or use any other kind of gnocchi, this recipe serves 4. So use 4 servings.
Nutrition Facts
Serving Size: 1/4 Calories: 573 Sugar: 6 Sodium: 816 Fat: 39 Carbohydrates: 26 Fiber: 2 Protein: 26 Cholesterol: 231Category: DinnerMethod: StovetopCuisine: Italian
Keywords: ricotta gnocchi