ricotta gnocchi, peas, pancetta
Chef Tamara Murphy of Brasa – Seattle, WA
Adapted by StarChefs
Yield: 6-8 Servings
- 1 cup fresh ricotta cheese
- ½ cup goat cheese
- 1 egg
- Salt and pepper, to taste
- ¾ cup flour
- 2 Tablespoons butter
- 3 cloves garlic, minced
- 3 Tablespoons shallots, chopped
- 4 tomatoes, diced
- 5 ounces rendered pancetta or bacon, ¼ - inch dice
- 1 cup fresh cooked peas
- Grated parmesan, for garnish
Combine cheeses, egg, salt and pepper in bowl. Add flour gradually,
mixing by hand, until incorporated. Dough should be a bit sticky.
Dust work surface with more flour and in small amounts, roll into
long ropes, about ½ - inch in diameter. Cut into 3 - inch
lengths. Reserve on floured sheet tray.
In large sauté pan, heat butter; add garlic, shallots, tomatoes
and pancetta. Sauté over low heat approximately 2 minutes.
Add peas. Set aside.
Bring 4 quarts salted water to boil. Lower heat. Add gnocchi. Gnocchi
are cooked when floating. Scoop out of water with slotted spoon
and add to warm sauce. Spoon onto warm plate. Sprinkle with cheese