· recipe ·
Green Pea Gnocchi with Mint and Lemon
Ricotta salata is a firm, salty cheese for grating or crumbling, quite different from the soft ricotta used in the dough.
Time and servings
- Prep
- 95 min
- Cook
- 40 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 650
- Protein
- 24 g
- Fat
- 32 g
- Carbs
- 67 g
Prepare the potato and ricotta
Bake the potato at 425°F220°C until tender, peel and rice it while warm, then spread it out to release steam. At the same time, drain the ricotta in a fine-mesh strainer for 20 minutes.
Make the pea puree
Cook the peas just until tender, drain them thoroughly, and puree them while warm. Spread the puree in a wide skillet and stir over medium-low heat until it is dense enough to hold a furrow; cool for 10 minutes.
Mix the three-part dough
Combine the riced potato, drained ricotta, dense pea puree, egg yolk, and 1/2 tsp3 g of the salt. Fold in the flour just until the soft green dough holds together.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
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.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Prepare the mint and lemon
While the water heats, finely grate the lemon zest, squeeze 2 tablespoons30 ml juice, tear the mint leaves, and finely grate or crumble the ricotta salata.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float, allowing excess water to drain.
Dress off heat
Whisk the olive oil with the lemon zest, lemon juice, and black pepper in a warm serving bowl. Fold in the hot gnocchi, then add the mint and ricotta salata just before serving.
