Buckwheat & Ricotta Gnocchi

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

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

Europe
Italy
Main course
Pasta
Vegetarian
Summer
Mediterranean

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