Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach

Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach

Ingredients

• 1 ³⁄₄ cups plus 2 tbsp. homemade ricotta or store-bought whole-milk ricotta
• ¹⁄₂ cup finely grated Pecorino Romano
• 2 tsp. kosher salt, plus more to taste
• ¹⁄₂ tsp. freshly grated nutmeg
• ¹⁄₄ tsp. freshly ground black pepper, plus more to taste
• 4 egg yolks
• 1 cup plus 3 tbsp. all-purpose flour, plus more for dusting
• ³⁄₄ cup plus 2 tbsp. buckwheat flour
• Semolina flour, for dusting
• 1 cup fresh or frozen peas
• 1 ¹⁄₃ cups heavy cream
• 4 oz. baby spinach
• ³⁄₄ cup finely grated parmesan
• 1 tbsp. fresh lemon juice

Instructions

1. Stir ricotta, pecorino, 2 tsp. salt, ¹⁄₄ tsp. nutmeg, ¹⁄₄ tsp. pepper, and yolks in a bowl until smooth. Add flours and, using your hands, mix until a slightly firm dough forms. Quarter 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.
2. 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. 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 remaining parmesan.