Buckwheat and Ricotta Gnocchi with Cream Peas and Spinach
Ingredients
- 1 3⁄4 cups plus 2 tbsp. homemade ricotta or store-bought whole-milk ricotta
- 1⁄2 cup finely grated Pecorino Romano
- 2 tsp. kosher salt, plus more to taste
- 1⁄2 tsp. freshly grated nutmeg
- 1⁄4 tsp. freshly ground black pepper, plus more to taste
- 4 egg yolks
- 1 cup plus 3 tbsp. all-purpose flour, plus more for dusting
- 3⁄4 cup plus 2 tbsp. buckwheat flour
- Semolina flour, for dusting
- 1 cup fresh or frozen peas
- 1 1⁄3 cups heavy cream
- 4 oz. baby spinach
- 3⁄4 cup finely grated parmesan
- 1 tbsp. fresh lemon juice
Instructions
Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach serves 8 original recipe by Saveur.
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