Ricotta Gnocchi with Pea Tendrils
Gnocchi can be made with not only potatoes, but also corn meal, or as in this recipe, with ricotta cheese. The dumplings are light and pillowy, and pair well with the fresh green flavor of pea shoots.
Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
- 1 lb. whole-milk ricotta cheese
- 2 large eggs, lightly beaten
- 2 cups shredded Parmesan cheese, divided
- 1 tsp. ground black pepper
- 1 cup all-purpose flour
- 2 tsp. salt
- 4 Tbsp. butter
- 2 cups (loosely packed) pea shoots
- Add ricotta to the bowl of a food processor and blend until smooth. Add eggs, 1 1⁄2 cups Parmesan cheese, and pepper and pulse several times to incorporate. Add the flour and pulse 3 to 4 times or until just combined. Transfer mixture to a floured surface and roll into a long log, about 1 inch wide.
- Bring a large pot of water to a boil over high heat. Add salt.
- Use a knife to cut dough into 1-inch pieces. Drop the gnocchi into the boiling water and cook 2 to 3 minutes until they rise to the top. Skim the cooked gnocchi off the top of the water and transfer to a bowl to keep warm.
- Melt the butter in a large skillet over medium-high heat. When the butter sizzles, add the pea shoots and cook until just wilted. Add the gnocchi and toss to coat. Serve topped with the remaining cheese.