Ricotta Gnocchi with English Peas, Spring Onions, and Pea Tendrils : Foodwise
This recipe was demonstrated for Foodwise’s (formerly CUESA’s) Market to Table program on March 31, 2012. Serves 4 INGREDIENTS Gnocchi6 tablespoons Parmesan che
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Cooking tools:
- Microplane
- Kitchen scale
- Mixing bowl
- Whisk
- Fork
- Pot
- Colander
- Saucepan
- Saute pan
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Slotted spoon
- Spoon
- Oven
Ingredients
- 6 tablespoons Parmesan cheese
- 16 ounces ricotta cheese
- 2 teaspoons lemon zest (using a microplane)
- Pinch black pepper
- Pinch of sea salt
- Pinch of freshly ground nutmeg
- 1 cup organic all-purpose flour
- 3 cups shelled English peas
- Several bunches of spring onions (enough to yield 3 cups chopped)
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, peeled and chopped
- Sea salt
- black pepper
- Pinch of chile flakes
- 1 cup pea tendrils, washed and dried
- Shaved Pecorino cheese
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