adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pea and ricotta gnocchi with zucchini ribbons
Pea and ricotta gnocchi with zucchini ribbons
0 Likes
Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Whip up a quick and delightful stove-top pasta dish for a laid-back summer meal.
Ingredients:
  • 70ml extra virgin olive oil, plus extra, to drizzle
  • 2 spring onions, trimmed, finely chopped
  • 300g (2 1/2 cups) frozen peas
  • 500g firm full-milk ricotta
  • 80g (1 cup) finely grated parmesan, plus extra shaved, to serve
  • 225g (1 1/2 cups) plain flour
  • 1 egg
  • 42.00 gm lemon juice
  • 3 zucchinis, peeled or shaved into ribbons
  • 4–6 slices prosciutto
  • 40.00 ml small basil leaves
Instructions:
  • In a pan over medium heat, warm 2 tablespoons of oil. Sauté onions until soft for about 3 minutes. Add peas and cook until soft for another 5 minutes. Blend the mixture in a food processor until nearly smooth. Transfer to a bowl and let it cool.
  • Combine ricotta, 40g (1/2 cup) parmesan, flour, and egg with the pea mixture. Season with salt and pepper, then stir until well mixed.
  • Cover a large oven tray with foil and drizzle it with oil. In a large saucepan, bring salted water to a boil, then reduce to a simmer. Use a tablespoon to scoop a spoonful of pea mixture. Form an oval-shaped scoop (quenelle) by gently pushing the mixture into the water using a second spoon. Quickly make 10 gnocchi and cook for 2 minutes until they float to the surface. Remove with a slotted spoon onto the tray. Repeat 3 more times to make 40 gnocchi in total.
  • Preheat the grill to high heat. Sprinkle the gnocchi with the remaining 40g (1/2 cup) parmesan and grill for 10 minutes until the gnocchi are golden and heated through.
  • In a bowl, mix zucchinis with the remaining 1 1/2 tablespoons of oil and lemon juice.
  • Serve the gnocchi in bowls, topped with zucchini mixture and a slice of prosciutto. Sprinkle with basil and extra parmesan, then finish with a drizzle of oil.

Similar Recipes