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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Pasta Risotto & Pizza

Barbara Kaminska

updated 10 months ago from United States

Definitely a keeper! These gnocchi are easy to make, do not stick, and do not fall apart while cooking. The taste is excellent (nb: I was using Morton salt and started with 1t, which was enough, especially since the sauce can impart further saltiness). I used kale for a more substantial texture and more earthy taste, which paired wonderfully with buckwheat. I am looking forward to experimenting with different veggies.

Zina Gutmanis

2 years ago from United States

This was a very easy and tasty recipe. The semolina was a little gritty but overall gnocchi had outstanding flavor and good texture. I didn’t know gnocchi were so simple to make!

The licensor does not allow printing of this title