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Ricotta Gnocchi with Lemon Peas and Pancetta Sauce
  • Prep
    25 min
  • Total
    35 min
  • Serving

Ricotta Gnocchi with Lemon, Peas and Pancetta Sauce


  • 1 container (400 g) of Saputo Ricotta di Campagna
  • 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


  1. Place a large skillet over medium heat. Add the olive oil and the pancetta and fry until the pancetta is golden and crisp. Add the green peas, lemon juice and red pepper flakes. Stir just until hot, about 1 minute, then remove from the heat and set aside.
  2. In a large bowl, combine the Ricotta, the shredded Parmesan cheese, the eggs and the lemon zest. Season with salt and pepper. Sift the flour over the mixture 60 mL (¼ cup) at a time, fully incorporating each addition before adding more. Stir the dough just until the flour is fully incorporated.
  3. Bring a large pot of salted water to a boil. Drop the gnocchi dough into the boiling water, a tablespoon at a time, in batches of about 8 gnocchi to make sure they don’t stick to one another. When the gnocchi float back to the surface (after about 1 minute), use a slotted spoon to transfer them to warm serving plates. Cook all the gnocchi following the same instructions.
  4. Reheat the sauce if needed, then drizzle a few spoonfuls over each serving. Garnish with shredded Parmesan cheese, fresh basil, and black pepper, and serve immediately.