Ricotta Gnocchi Recipe with Pancetta Sauce | Saputo Cheese

Ingredients

• 1 container (400 g) of Saputo Traditional Ricotta
• 250 mL (1 cup) of Saputo shredded Parmesan cheese
• 2 eggs
• Zest from half a lemon
• 250 mL (1 cup) of all-purpose flour, sifted
• 60 mL (¼ cup) of extra-virgin olive oil
• 60 mL (¼ cup) of diced pancetta
• 125 mL (½ cup) of frozen green peas, cooked and drained
• Juice from half a lemon
• 1 mL (¼ tsp) red pepper flakes
• Fresh basil, minced
• Sea salt and black pepper