Silvia Colloca’s Ricotta Gnocchi with Pancetta, Peas and Broad Beans

Recipe sourced from Vogue Magazine 2021

Ricotta Gnocchi
450 g (2 1/2 cups) full-cream ricotta (using low-fat ricotta won’t work…Live a little!)
2 egg yolks
1/2 teaspoon salt flakes
1 pinch freshly ground white pepper
100–120 g plain flour, plus extra for dusting
50 g freshly grated parmigiano
5-6 leaves of basil, finely shredded

Pancetta, Peas and Broadbeans
3 tablespoons extra-virgin olive oil
2 golden shallots, thinly sliced
4 thin slices of pancetta, cut into strips
1 garlic clove, skin on, bashed with the back of a knife
salt flakes and freshly ground
black pepper
200 g podded and peeled broad beans
155 g (1 cup) freshly shelled (or frozen) peas


Discard any excess liquid from the ricotta, then put it in a large mixing bowl with the egg yolks, cheese, salt and pepper. Add the flour and work with floured hands or a wooden spoon until you have a smooth, soft dough – it should be pliable, a little sticky but not too wet.

Don’t be tempted to add lots of flour to make it easier to work the dough as the resulting gnocchi will almost certainly be dense and doughy. The secret to soft and pillowy gnocchi is to go easy with flour, use just enough to make the dough come together.

Flour your hands and cooking bench generously and divide the dough into 6 pieces. Take 1 piece, sprinkle it with flour and roll it with your hands to form a log. Cut the log into small rectangles and set them aside on a floured wooden board. Repeat with the remaining dough.

Bring a large saucepan of salted water to the boil.

Heat the olive oil in a large heavy-based frying pan over medium heat, add the shallot, pancetta, garlic and a pinch of salt and saute for 2–3 minutes until the shallot is softened and the pancetta is crispy.

Add the broad beans and peas and cook, tossing, for 1–2 minutes. Remove from the heat and season with salt and pepper.

Working in batches, cook your gnocchi in the boiling water. As soon as they float to the surface fish them out with a slotted spoon and drop them straight into the broad bean mixture.

Toss over medium heat to encourage the flavours to mingle. Add a little cooking water if it seems a bit dry.

Sprinkle with lemon zest, mint leaves and pecorino and serve with a Pfeiffer Chardonnay.

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