Photo: Courtesy Sweet Paul
Lemon Ricotta Gnocchi with Fresh Peas
A simple supper dish that delights in all things spring.
1 pound fresh ricotta
Zest of 1 large lemon
¼ cup grated Parmesan plus more to sprinkle
1 cup all-purpose flour
3 tablespoons chervil, finely chopped
1 egg, lightly beaten
Sea salt and white pepper, to taste
4 tablespoons olive oil plus more to drizzle
1 cup fresh English peas
2 cups fresh pea tendrils
Fresh flowering herbs (optional)
Place ricotta, zest, Parmesan, flour, chervil , and egg in a bowl and mix together. Season with salt and pepper.
Turn out onto a lightly floured surface and form into a ball. Divide the dough into 4 pieces.
Working 1 piece at a time, roll into a thin sausage shape. Repeat with the other pieces. With a sharp knife, cut the dough into 1-inch pieces.
Bring a large pot of water to boil and season with salt. Working in batches, cook the gnocchi. Each piece is done when it floats to the surface. Transfer to a plate.
Heat the olive oil in a sauté pan over medium heat. Add the peas and tendrils and cook for 2 minutes. Add the gnocchi and gently toss with the peas.
Transfer the gnocchi to a serving platter and sprinkle with Parmesan, flowering herbs, and drizzle with olive oil.
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