Ricotta gnocchi with peas, pecorino, and guanciale - Italian recipes by GialloZafferano
Ricotta gnocchi with peas, pecorino, and guanciale is a tasty and colorful spring main course! Discover the recipe's measurements and procedure
Ingredients
- Cow's milk ricotta cheese 2 cups
- Type 00 flour 2 ¾ cups
- Parmigiano Reggiano PDO cheese (to grate) 1.8 oz
- Eggs 2
- Peas 1.8 cups
- Jowls 9 oz
- Pecorino Romano PDO cheese (to be grated) 4.2 oz
- Fresh scallion (to chop) 1
- White wine ⅓ cup
- Lemon peel to taste
- Mint to taste
- Black pepper to taste
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