Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach

Name: Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach
Total time: PT0D0H0M
Yield: serves 6-8
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

Serves
serves 6-8

CON POULOS

Just miles from the Austrian border, at Ristorante Cianzia in Borca di Cadore, chef Bruna Montesel explained to Jenn Louis why she uses buckwheat flour in her gnocchi: Incorporating it gives the pasta weightiness and an earthy flavor that pairs perfectly with a spring mix of peas and spinach. As the seasons change, try zucchini and squash in the summer and roasted butternut squash in the fall. Featured in: All the Gnocchi

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

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

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Instructions

Step 1

Stir ricotta, pecorino, 2 tsp. salt, 1⁄4 tsp. nutmeg, 1⁄4 tsp. pepper, and yolks in a bowl until smooth. Add flours and, using your hands, mix until a slightly firm dough forms. Quarter dough and cover loosely with plastic wrap. On a lightly floured surface, and working with one-quarter dough at a time, use your hands to roll dough into a 1⁄2-thick rope. Cut rope crosswise into 1⁄4" gnocchi. Transfer gnocchi to a semolina-dusted, parchment paper-lined baking sheet. Separate gnocchi to prevent sticking.

Step 2

Bring a large pot of generously salted water to a simmer over medium-high. Cook gnocchi, all at once, until they float, 2–3 minutes. About halfway through cooking gnocchi, add peas. Meanwhile, bring cream to a simmer in a 12" skillet over medium-high. Stir in remaining nutmeg. Using a slotted spoon, transfer gnocchi and peas to skillet with cream. Stir in spinach, 1⁄2 cup parmesan, the lemon juice, salt, and pepper. If sauce is too thick, add 1⁄3 cup water from cooking gnocchi. Divide gnocchi between plates; garnish with remaining parmesan.

Stir ricotta, pecorino, 2 tsp. salt, 1⁄4 tsp. nutmeg, 1⁄4 tsp. pepper, and yolks in a bowl until smooth. Add flours and, using your hands, mix until a slightly firm dough forms. Quarter dough and cover loosely with plastic wrap. On a lightly floured surface, and working with one-quarter dough at a time, use your hands to roll dough into a 1⁄2-thick rope. Cut rope crosswise into 1⁄4" gnocchi. Transfer gnocchi to a semolina-dusted, parchment paper-lined baking sheet. Separate gnocchi to prevent sticking.
Bring a large pot of generously salted water to a simmer over medium-high. Cook gnocchi, all at once, until they float, 2–3 minutes. About halfway through cooking gnocchi, add peas. Meanwhile, bring cream to a simmer in a 12" skillet over medium-high. Stir in remaining nutmeg. Using a slotted spoon, transfer gnocchi and peas to skillet with cream. Stir in spinach, 1⁄2 cup parmesan, the lemon juice, salt, and pepper. If sauce is too thick, add 1⁄3 cup water from cooking gnocchi. Divide gnocchi between plates; garnish with remaining parmesan.