Buckwheat & Ricotta Gnocchi


Buckwheat & Ricotta Gnocchi

A fantastic dinner idea! Great for everyone, they'll wonder how you did it all yourself!qq
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine Italian


  • Bowl 
  • Plastic Wrap
  • Scissors
  • Paper-Lined Baking Sheet
  • 12″ Skillet
  • Large Pot
  • Slotted Spoon


  • 1¾ + 2 cups + tbsp Whole-Milk Ricotta
  • ½ cup Pecorino Romano  finely grated
  • 2 tsp Salt add more as needed
  • ½ tsp Nutmeg shredded
  • ¼ tsp Black Pepper add more as needed
  • 4 Egg Yolks
  • 1 +3 cup + tbsp All-Purpose Flour for dusting
  • ¾ + 2 cup + tbsp Semolina Flour
  • 1 cup  Hanover Foods Frozen Peas
  • 1⅓ cups Heavy Cream
  • 4 oz Hanover Foods Frozen Spinach thawed
  • ¾ cup Finely Grated Parmesan
  • 1 tbsp Lemon Juice


  • Stir ricotta, pecorino, 2 tsp. salt, 1/4 tsp. nutmeg, 1/4 tsp. pepper, and yolks in a bowl until smooth.
  • Add flour and, using your hands, mix until a slightly firm dough forms.
  • Quarter the dough and cover loosely with plastic wrap.
  • On a lightly floured surface, and working with one-quarter dough at a time, use your hands to roll dough into a 1/2” thick rope. Cut rope crosswise into 1/4” gnocchi.
  • Transfer gnocchi to a semolina-dusted, parchment paper-lined baking sheet. Separate gnocchi to prevent sticking.
  • Bring a large pot of generously salted water to a simmer over medium-high.
  • Cook gnocchi, all at once, until they float, 2–3 minutes. About halfway through cooking gnocchi, add peas.
  • Meanwhile, bring cream to a simmer in a 12″ skillet over medium-high heat. Stir in remaining nutmeg. Using a slotted spoon, transfer gnocchi and peas to skillet with cream.
  • Stir in spinach, 1/2 cup parmesan, the lemon juice, salt, and pepper. If sauce is too thick, add 1/3 cup water from cooking gnocchi.
  • Divide gnocchi between plates; garnish with fresh greens and remaining parmesan
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