- For the gnocchi:
- 400g Ricotta
- 2 tbsp Parmesan, freshly grated
- 3 large egg yolks
- 5 tbsp fine semolina
- 60g chiffonaded fresh mint leaves
- sea salt
- black pepper, freshly ground
For the sauce:
- 200ml cream
- 40g Pecorino, grated
- 50g butter
- 20g mint, chiffonaded (finely sliced)
- 250g pancetta
- 200g fresh peas
1. In a bowl, mash the Ricotta with the Parmesan, egg, semolina, mint, salt and pepper. Mix well to form a paste.
2. On a lightly oiled surface, roll the paste into thin cylindrical shapes, about 1cm in diameter, then cut with a sharp knife into balls or pieces about 2cm long.
3. Bring a large pan of water to the boil and lower the dumplings in, one at a time, on a slotted spoon. Allow them to simmer for about 2 min, or until they rise to the surface. Remove with a slotted spoon and drain thoroughly.
4. Gently bring the cream to the boil till it has reduced and thickened, add the grated cheese.
5. In a small saucepan melt the butter with the chiffonaded mint leaves.
6.Fry off the pancetta in a hot pan until crispy and golden.
7. Blanch the peas in boiling water and drain well through a colander, add to the cream. Season the cream well with salt and pepper.
8.Pour the cream over the gnocchi and drizzle over the mint butter.
Merlot complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za
Recipe Diane Heierli • Photography C&D Heierli