recipes
Gluten-free ricotta gnocchi with minted pea puree and crispy pancetta
2024-06-28
Ingredients
For the gnocchi
250g Tub ricotta (Hanini)
60g Grated parmesan cheese (Zanetti)
2 egg yolks
Salt and pepper
80-100g Gluten-free flour (Schar)
75g Crispy fried diced pancetta
For the pea puree
200g Frozen peas (Emborg)
300ml Vegetable stock
Salt and pepper
2 tbsp Chopped fresh mint
100ml Cingle cream (Elmlea)
Method
Start by making the pea sauce. Heat the stock, add in the peas, salt and pepper and cook for 4-5 minutes only. Add in the cream and mint and blitz to a fine puree. Meanwhile, make the gnocchi. Place the ricotta, salt and pepper, egg yolks and Parmesan in a bowl and mix together. Add in enough of the flour to form a smooth dough. Cut into small gnocchi and form. Cook in a saucepan of salted boiling water, carefully spoon into another pan with the peas puree and a little of the cooking liquids and mix. Spoon into 2 bowls and decorate with crispy fried pancetta, extra mint leaves and grated Parmesan.
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![Hanini](https://aceline.media/wp-content/uploads/2021/06/Hanini-logo.jpg)
![](https://aceline.media/wp-content/uploads/2021/10/Zanetti-logo.jpg)
![schar](https://aceline.media/wp-content/uploads/2021/06/Schar-New.jpg)
![emborg](https://aceline.media/wp-content/uploads/2021/07/Emborg-1.jpg)
![elmlea](https://aceline.media/wp-content/uploads/2021/07/elmlea.jpg)
Ingredients
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