Buckwheat & Ricotta Gnocchi

Name: Buckwheat & Ricotta Gnocchi
Yield: Serves 6–8
Cuisine: Italian
Ingredients: ¼ tsp. freshly ground black pepper, plus more to taste; 1⅓ cups heavy cream; ¾ cup plus 2 tbsp. buckwheat flour; 1¾ cups plus 2 tbsp. homemade or store-bought ricotta; 4 egg yolks; ½ cup finely grated Pecorino Romano; 1 cup fresh or frozen peas; 1 tbsp. fresh lemon juice; Semolina flour, for dusting; ¾ cup finely grated Parmigiano-Reggiano; 1 cup plus 3 tbsp. all-purpose flour, plus more for dusting; 4 oz. baby spinach; 2 tsp. kosher salt, plus more to taste; ½ tsp. freshly grated nutmeg

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Buckwheat flour gives these gnocchi an earthy flavor that pairs perfectly with a springtime sauce starring peas and spinach. As the seasons change, try different vegetables, like zucchini or other thin-skinned squash in the summer and roasted butternut squash in the fall.

Ingredients

For the Gnocchi

1¾ cups plus 2 tbsp. homemade or store-bought ricotta
½

Method

Make the gnocchi: Stir ricotta, Pecorino, salt, ¼ tsp. nutmeg, pepper, and egg 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