Gnocchi in Lemony Ricotta Sauce with Peas
Ingredients
- Ingredients
- 60 grams Pancetta
- peel of ½ lemons
- 300 grams Peas
- salt
- 100 grams Ricotta cheese
- 3 stalks oregano
- 500 grams Gnocchi
- 60 grams butter
- freshly ground pepper
Preparation steps
Finely dice the pancetta. Remove the inner white skin from the lemon peel with a sharp knife and cut the lemon peel into fine strips. Blanch the lemon peel strips for 30 seconds in boiling water. Drain the lemon peel strips well in a colander.
Blanch the peas in boiling salted water for 3-4 minutes. Rinse the peas with cold water and drain in a colander. Mix the ricotta with blanched lemon peel strips.
Rinse the oregano, shake dry and pluck the leaves. Cook the gnocchi in salted water according to package directions. Drain the gnocchi in a sieve and collect about 100 ml (approximately ½ cup) of the cooking water.
Place the pancetta, peas, ricotta mixture, oregano, gnocchi, butter and cooking water in a pan and heat for 1-2 minutes. Season with pepper and serve on warmed plates.
