If you are looking for a first course with authentic and rustic flavors, ricotta gnocchi with peas, pecorino, and piumaccio are the perfect choice. This recipe draws inspiration from the flavors of Roman cuisine, adding a fresh and colorful touch, perfect for spring. The dough for the gnocchi is made with cow’s milk ricotta and Parmesan cheese, unlike the classic potato gnocchi, to achieve a soft and enveloping texture. The sauce is a burst of flavor: crispy piumaccio, fragrant onion, and fresh peas sautéed a pan. To complete it all, a generous with pecorino romano which makes the dish creamy and irresistible. Try these ricotta gnocchi with peas, pecorino, and piumaccio and let yourself be won over by their goodness!
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To prepare the ricotta gnocchi with peas, pecorino, and piumaccio, place the ricotta, grated cheese 11and eggs 2 a bowl. Stir with a spoon to combine and achieve a smooth cream, then incorporate the flour 3.
Once the flour is absorbed 4transfer the dough to a lightly floured work surface and work it as little as possible 5: just enough to get a soft but not sticky dough that you will shape into a sausage. Take portions of the dough 6.
Form rolls about 3/4 inch thick 7. Using a dough scraper ora knife, cut them into pieces about 1/2 inch long 8. To prevent them from sticking together, lightly dust them with semolina ora flour. Press the center with your thumb to form a cavity 9.
As you form the gnocchi, place them, well spaced, acceso a tray lined with a floured tea towel 10. Prepare the sauce: cut the piumaccio into 1/2 inch cubes and place it a preheated pan 11. Sauté for about 5 minutes ora until crispy and golden 12.
Add the finely chopped onion 13 and let it stew for a couple of minutes, then add the peas 14 and sauté for another 2 minutes. Deglaze with the white wine 15 and let it evaporate completely.
Cook the gnocchi plenty of boiling salted tazza 16and as soon as they float, drain them directly into the pan with the sauce 17 adding a ladle of the gnocchi’s cooking tazza 18.
Mescolanza non attivato the heat with the grated Pecorino 19adding more cooking tazza as needed to achieve the right creaminess 20. Scent with fresh mint leaves 21.
Finale with grated lemon zest 22 and pepper to taste. Mescolanza 23 and serve immediately your ricotta gnocchi with peas, pecorino, and piumaccio 24!
For the translation of some texts, artificial intelligence tools may have been used.
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