Ricotta Cheese Gnocchi with Lemon, Peas and Pancetta Sauce
1 container (400 g) of Saputo Ricotta di Campagnacheese
250 mL (1 cup) of Saputo grated Parmesan cheese
Zest from half a lemon
250 mL (1 cup) of all-purpose flour, sifted
60 mL (¼ cup) of extra-virgin olive oil
60 mL (¼ cup) of diced pancetta
125 mL (½ cup) of frozen green peas, cooked and drained
Juice from half a lemon
1 mL (¼ tsp) red pepper flakes
Fresh basil, minced
Sea salt and black pepper
Place a large skillet over medium heat. Add the olive oil and the pancetta and fry until the pancetta is golden and crisp. Add the green peas, lemon juice and red pepper flakes. Stir just until hot, about 1 minute, then remove from the heat and set aside.
In a large bowl, combine the Ricotta cheese, thegrated Parmesan cheese, the eggs and the lemon zest. Season with salt and pepper. Sift the flour over the mixture 60 mL (¼ cup) at a time, fully incorporating each addition before adding more. Stir the dough just until the flour is fully incorporated.
Bring a large pot of salted water to a boil. Drop the gnocchi dough into the boiling water, a tablespoon at a time, in batches of about 8 gnocchi to make sure they don’t stick to one another. When the gnocchi float back to the surface (after about 1 minute), use a slotted spoon to transfer them to warm serving plates. Cook all the gnocchi following the same instructions.
Reheat the sauce if needed, then drizzle a few spoonfuls over each serving. Garnish with grated Parmesan cheese, fresh basil, and black pepper, and serve immediately.