1 container of whole milk ricotta (475 g)
1/2 cup freshly grated Parmesan cheese
1 to 1 1/4 cups unbleached all-purpose flour
2 teaspoons salt
1/2 teaspoon cracked black pepper
1 large egg, beaten slightly in small bowl
4 tablespoons of chives, finely chopped
Drain Ricotta cheese with a strainer over a bowl before using.
Combine all ingredients in a large bowl, keeping 1/2 cup of the flour for later. Mix together with hands until it forms a ball. Put dough on a wooden board and sprinkle with the remaining flour, and knead for a few minutes only. Should be a little sticky.
Break out into four balls, about a handful. Roll into ½ inch thick ropes on a floured surface (use the rest of the flour here), and cut into 1-inch pieces. Roll into small balls. With the palm of your hand, gently roll each ball off on a gnocchi board, into an small log. This process will give you the ridges, or use the back of a fork. The board works best though. The ridges enables each piece to catch the sauce better.
Sprinkle a platter with some flour and place the gnocchi on it until ready to cook. (place in the fridge at least 15 minutes, up to 6 hours to set before cooking).
½ cup diced pancetta or bacon ends (less fat)
1 tablespoon olive oil (if little fat from bacon)
1 garlic clove, finely chopped
¼ cup onions, finely chopped
1 cup fresh peas
2 tablespoons unsalted butter
2 tablespoons grated Parmesan cheese
In a large fry pan over medium heat, cook the diced pancetta till crisp. Remove from pan and place on some paper towels then in a bowl.
In the same pan, add the oil if required, the garlic and onions and cook for 5 minutes till soft. Place in the bowl.
In the meantime, bring a large pot of salted water to a boil and place the gnocchi, about 20 at a time, in the water. When they rise to the top, they are cooked. Remove them with a slotted spoon and place in the same fry pan, add in the butter.
Sauté the gnocchi till lightly golden, and put on a warm platter till all the gnocchi is cooked (about 3 batches). Return all the gnocchi in the warm fry pan with the bacon and vegetables and heat through, for about 5 minutes.
Plate and sprinkle with the Parmesan cheese.