Gnocchi Ricotta Recipe

Inspired by Cadet

Time30m

Serves4

fleur d'ail, pois verts, noisettes, jambon vielli

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Gnocchi

1 cup Ricotta cheese

1 1/2 cups 00 bread flour

1 large Egg

1/2 tsp Celtic sea salt

Sauce

3 cloves Garlic (minced)

4 tbs Butter

1 cup Green peas (fresh or frozen)

1/2 cup Hazelnuts (chopped)

4 slices Prosciutto (thinly sliced)

2 tbs olive oil

to taste black pepper

Method

Prepare Gnocchi

Mix Ingredients

In a large bowl, combine ricotta cheese, flour, egg, and salt. Mix until a dough forms. If the dough is too sticky, add more flour as needed.

Shape Gnocchi

On a floured surface, roll the dough into long ropes about 3/4 inch thick. Cut into 1-inch pieces and press with a fork to create ridges.

Cook Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Prepare Sauce

Sauté Garlic

In a large skillet, melt the butter and olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add Peas and Prosciutto

Add the green peas and chopped prosciutto, cooking for an additional 3-4 minutes until the peas are tender.

Combine

Add the cooked gnocchi to the skillet, tossing gently to coat with the sauce. Stir in the chopped hazelnuts and season with black pepper to taste.