· recipe ·
Gluten-Free Ricotta Gnocchi with Lemon and Peas
Sweet peas, lemon, and mint suit the delicate ricotta gnocchi without overpowering them.
Time and servings
- Prep
- 45 min
- Cook
- 20 min
- Additional
- 50 min
- Total
- 115 min
- Servings
- 4
Nutrition per serving
- Calories
- about 500
- Protein
- 15 g
- Fat
- 27 g
- Carbs
- 50 g
Drain the ricotta
Spread the ricotta on a clean towel, fold the towel over it, and press gently to remove loose whey. Refrigerate it in the towel for 20 minutes.
Combine the gluten-free binders
Whisk the rice flour, tapioca starch, and xanthan gum together so the small amount of gum is distributed evenly.
Mix and chill the ricotta dough
Fold the drained ricotta, egg, dry mixture, and 1/2 tsp3 g of the salt together just until uniform. Cover and chill until the flour is hydrated and the soft dough can be handled.
Roll and cut the dough
Divide the chilled dough and roll each portion gently into a rope between sheets of parchment. Cut the ropes into bite-size pieces without compressing them or adding flour.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the lemon and mint
Finely grate 1 teaspoon5 ml lemon zest, squeeze 2 tablespoons30 ml juice, and tear the mint leaves.
Heat the cooking water
Bring 3 quarts3 liters water to a gentle boil and add 1 tsp6 g of the salt.
Butter the peas
While the water heats, melt the butter in a wide skillet, add the peas and black pepper, and cook until the peas are hot and bright green.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and lift them as soon as they float, letting excess water drain away.
Finish with lemon
Fold in the poached gnocchi, remove the skillet from direct heat, and add the lemon zest, juice, and mint. Add up to 1 tspup to 6 g of the salt only if needed.
