Gnocchi in Pea Ricotta Sauce

Ingredients

• 60 g pancetta
• 1/2 lemon zest
• 300 g peas
• Salt
• 100 g Ricotta
• 3 stems Oregano
• 500 g gnocchi
• 60 g Butter
• freshly ground pepper

Instructions

1. 1.

   Dice the pancetta finely. Remove the inner white pith from the lemon zest with a sharp knife. Cut the zest into thin strips and blanch in boiling water for 30 seconds. Rinse in a sieve and drain well. Cook the peas 3–4 minutes in boiling salted water, then rinse in a sieve and drain. Mix ricotta with the lemon zest.

2. 2.

   Remove leaves from oregano. Cook gnocchi according to package instructions in salted water, then drain in a sieve while reserving the cooking liquid; measure out 100 mL. Warm pancetta, peas, ricotta, oregano, gnocchi, butter, and reserved pasta water together in a pan for 1–2 minutes, seasoning with pepper. Serve on preheated plates.