Savory Lemon Herb Ricotta Gnocchi with Spring Pea Pesto and Crispy Pancetta Crumbs

Ingredients

• •1 cup ricotta cheese
• •1 large egg
• •1/4 cup grated Parmesan cheese, plus extra for garnish
• •1 teaspoon lemon zest
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1 cup all-purpose flour, plus extra for dusting
• •1 cup fresh or frozen peas
• •1/2 cup fresh basil leaves
• •1/4 cup fresh mint leaves
• •2 tablespoons pine nuts, toasted
• •1/4 cup grated Parmesan cheese (for pesto)
• •1 clove garlic, minced
• •1/3 cup olive oil
• •1/4 teaspoon salt (for pesto)
• •1/4 teaspoon black pepper (for pesto)
• •4 slices pancetta, finely chopped

Instructions

1. 1

   In a large bowl, combine ricotta cheese, egg, Parmesan cheese, lemon zest, salt, and black pepper, mixing until smooth.

2. 2

   Gradually add flour to the mixture, stirring gently until a soft dough forms. Avoid overmixing.

3. 3

   On a floured surface, roll the dough into thin logs and cut into 1-inch pieces to form gnocchi. Set aside.

4. 4

   Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface, about 2 minutes. Remove with a slotted spoon and set aside.

5. 5

   To prepare the pesto, combine peas, basil, mint, pine nuts, grated Parmesan, garlic, olive oil, salt, and pepper in a food processor. Blend until smooth and set aside.

6. 6

   In a skillet over medium heat, sauté chopped pancetta until crisp. Remove with a slotted spoon and drain on a paper towel-lined plate.

7. 7

   Toss cooked gnocchi in the spring pea pesto until well coated. Serve garnished with crispy pancetta crumbs and extra grated Parmesan, if desired.