Ricotta Gnocchi with Peas, Pancetta and Brown Butter
This makes a really nice plate as the entree for an Italian themed dinner party. Most of this recipe can be made ahead, making it a great dish for entertaining. These are elegant, impressive and easier to make than you may think. The key is to add the flour gradually as to not weigh down the gnocchi. This pairs beautifully with a good Italian Pinot Grigio.
Ricotta Gnocchi with Peas, Pancetta and Brown Butter
1 Cup whole milk ricotta cheese
1 Egg, beaten
1 Cup finely grated Parmesan cheese plus some extra for plating
1 Teaspooon finely chopped rosemary
3/4 to 1 Cup all purpose flour
1 Cup frozen spring peas, defrosted
1 Cup pancetta, diced
1 Stick of unsalted butter
Salt and pepper to taste
Serves 4 Main Course Servings
Use a large wooden spoon to mix egg, ricotta and Parmesan cheese in a bowl. Dust a work service with flour and place ricotta dough on floured surface. Separate dough into to equal pieces. Working with one dough ball at a time, gradually sprinkle handfuls of flour into the dough and use hands to gently fold into the dough. DO NOT OVER MIX. Continue adding flour until dough is not tacky. Roll into a 3/4 inch rope, sprinkling with flour as you go. Using a floured knife, cut each rope into 3/4 inch pieces (about 20 pieces per rope) and place on a floured plate. Repeat with remaining dough. Place in the refrigerator, uncovered for one hour to allow to set-up. Fry pancetta until brown, but not crisp and drain on paper towels. Using a skillet large enough to hold your pasta, brown the butter along with the rosemary. Add peas and pancetta, toss to coat and set aside (this can be done in advance to save time later).
When ready to serve, Bring 4 cups of salted water to boil. Working in batches, cook gnocchi for about 1-2 minutes, until it floats to the top. Drain and place in warm butter sauce and heat through, stirring to coat the pasta, peas and pancetta with the butter sauce. Season with salt and pepper to taste. Once plated, top with additional Parmesan cheese.
Cooks Note: The uncooked gnocchi freezes well and can be stored for a month in a zip lock bag in the freezer. No need to defrost before cooking.
Ricotta Gnocchi with Peas, Pancetta and Brown Butter
1 Cup whole milk ricotta cheese
1 Egg, beaten
1 Cup finely grated Parmesan cheese plus some extra for plating
1 Teaspooon finely chopped rosemary
3/4 to 1 Cup all purpose flour
1 Cup frozen spring peas, defrosted
1 Cup pancetta, diced
1 Stick of unsalted butter
Salt and pepper to taste
Serves 4 Main Course Servings
Use a large wooden spoon to mix egg, ricotta and Parmesan cheese in a bowl. Dust a work service with flour and place ricotta dough on floured surface. Separate dough into to equal pieces. Working with one dough ball at a time, gradually sprinkle handfuls of flour into the dough and use hands to gently fold into the dough. DO NOT OVER MIX. Continue adding flour until dough is not tacky. Roll into a 3/4 inch rope, sprinkling with flour as you go. Using a floured knife, cut each rope into 3/4 inch pieces (about 20 pieces per rope) and place on a floured plate. Repeat with remaining dough. Place in the refrigerator, uncovered for one hour to allow to set-up. Fry pancetta until brown, but not crisp and drain on paper towels. Using a skillet large enough to hold your pasta, brown the butter along with the rosemary. Add peas and pancetta, toss to coat and set aside (this can be done in advance to save time later).
When ready to serve, Bring 4 cups of salted water to boil. Working in batches, cook gnocchi for about 1-2 minutes, until it floats to the top. Drain and place in warm butter sauce and heat through, stirring to coat the pasta, peas and pancetta with the butter sauce. Season with salt and pepper to taste. Once plated, top with additional Parmesan cheese.
Cooks Note: The uncooked gnocchi freezes well and can be stored for a month in a zip lock bag in the freezer. No need to defrost before cooking.
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