Ricotta Gnocchi with Peas

01Method

1. 1

   Bring water to a boil in a large pot. Combine the ricotta with the lemon zest, parmesan, both flours, parsley, and egg in a mixing bowl, seasoning with salt and pepper. Adjust the flour quantity if needed. Transfer the dough to a lightly floured surface and divide into four portions.

2. 2

   Roll each portion into a cylinder approximately 2 cm in diameter, then cut into roughly 2 cm pieces.

3. 3

   Salt the boiling water generously and cook the gnocchi in batches until they float to the surface. Remove with a slotted spoon and drain.

4. 4

   Heat the olive oil in a large skillet. Stir in the peas and shoots, warming them for about two minutes. Add the cooked gnocchi and gently toss to combine. Season to taste with salt and pepper.

5. 5

   Serve topped with sorrel or watercress, fresh herbs, additional parmesan, and a drizzle of extra virgin olive oil.