Ricotta gnocchi with peas, pecorino, and guanciale

Name: Ricotta gnocchi with peas, pecorino, and guanciale
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: Cow's milk ricotta cheese 2 cups; Type 00 flour 2 ¾ cups; Parmigiano Reggiano PDO cheese (to grate) 1.8 oz; Eggs 2; Peas 1.8 cups; Jowls 9 oz; Pecorino Romano PDO cheese (to be grated) 4.2 oz; Fresh scallion (to chop) 1; White wine &frac13; cup; Lemon peel to taste; Mint to taste; Black pepper to taste

Difficulty: Average
Prep time: 60 min
Cook time: 20 min
Serving: 4 persone
Cost: Average

PRESENTATION

Recipe by
Cooker Girl

If you are looking for a first course with authentic and rustic flavors, ricotta gnocchi with peas, pecorino, and guanciale are the perfect choice. This recipe draws inspiration from the flavors of Roman cuisine, adding a fresh and colorful touch, perfect for spring. The dough for the gnocchi is made with cow's milk ricotta and Parmesan cheese, unlike the classic potato gnocchi, to achieve a soft and enveloping texture. The sauce is a burst of flavor: crispy guanciale, fragrant green onion, and fresh peas sautéed in a pan. To complete it all, a generous mix with pecorino romano which makes the dish creamy and irresistible. Try these ricotta gnocchi with peas, pecorino, and guanciale and let yourself be won over by their goodness!

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INGREDIENTS

for the gnocchi: Cow's milk ricotta cheese 2 cups (500 g); Type 00 flour 2 ¾ cups (350 g); Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - (to grate); Eggs 2

for the sauce: Peas 1.8 cups (260 g); Jowls 9 oz (250 g); Pecorino Romano PDO cheese 4.2 oz (120 g) - (to be grated); Fresh scallion 1 - (to chop); White wine ⅓ cup (80 g); Lemon peel to taste; Mint to taste; Black pepper to taste

Preparation

How to prepare Ricotta gnocchi with peas, pecorino, and guanciale

To prepare the ricotta gnocchi with peas, pecorino, and guanciale, place the ricotta, grated cheese 11, and eggs 2 in a bowl. Stir with a spoon to combine and achieve a smooth cream, then incorporate the flour 3.

Once the flour is absorbed 4, transfer the dough to a lightly floured work surface and work it as little as possible 5: just enough to get a soft but not sticky dough that you will shape into a sausage. Take portions of the dough 6.

Form rolls about 3/4 inch thick 7. Using a dough scraper or knife, cut them into pieces about 1/2 inch long 8. To prevent them from sticking together, lightly dust them with semolina or flour. Press in the center with your thumb to form a cavity 9.

As you form the gnocchi, place them, well spaced, on a tray lined with a floured tea towel 10. Prepare the sauce: cut the guanciale into 1/2 inch cubes and place it in a preheated pan 11. Sauté for about 5 minutes or until crispy and golden 12.

Add the finely chopped green onion 13 and let it stew for a couple of minutes, then add the peas 14 and sauté for another 2 minutes. Deglaze with the white wine 15 and let it evaporate completely.

Cook the gnocchi in plenty of boiling salted water 16, and as soon as they float, drain them directly into the pan with the sauce 17 adding a ladle of the gnocchi's cooking water 18.

Mix off the heat with the grated Pecorino 19, adding more cooking water as needed to achieve the right creaminess 20. Scent with fresh mint leaves 21.

Finish with grated lemon zest 22 and pepper to taste. Mix 23 and serve immediately your ricotta gnocchi with peas, pecorino, and guanciale 24!

Storage

It is recommended to eat the ricotta gnocchi with peas, pecorino, and guanciale immediately after preparation.

You can freeze the raw gnocchi: place them well spaced on a tray, then firm them up in the freezer, and once hardened, you can transfer them to freezer bags. This way, they will not stick together, and you can cook them directly from frozen.

Advice

To obtain firmer and easier-to-work ricotta gnocchi, we recommend draining the ricotta well before using it. You can let it rest in a colander lined with a clean tea towel for at least 30 minutes in the refrigerator: this way, it will lose excess water and allow you to use less flour, avoiding a too-hard dough. The result will be softer and lighter gnocchi that hold their shape better during cooking.

For optimal results, you can do a test cooking by forming a single gnocco while working the dough, so you can adjust the measurements if necessary.

For the translation of some texts, artificial intelligence tools may have been used.