The quickest dough you'll ever make

A recipe for ricotta gnocchi with guanciale and peas

We are back for issue no.29 of Pasta Sunday!

It’s been a while since a shared a gnocchi dish - the last time I did it went viral on Instagram, and is still probably one of my most requested and cooked recipes to date.

While I love a classic potato gnocchi, it is a little bit more time consuming than I’d like, given the need to cook and mash the potatoes before you can make the dough itself. My favourite thing about making pasta fresh at home, is the speed at which I can do so - a quick dough, a hand cut tagliatelle - 1 hour end to end if I’m in a rush. For some this might be a touch too far, but for me - 1 hour for freshly made pasta produced by my own two hands is kind of iconic.

This is where ricotta gnocchi comes in. Quite possibly the quickest dough you can make - far quicker than a regular egg dough, too. You can create the most soft and plump pillows in a short space of time, ready to be tossed in any sauce you throw at it. In the case of today’s recipe, that’s a silky and vibrant green pea sauce. I’m telling you - spring vibes in autumn is the new way to go for us southern hemisphere folk.

Find the recipe linked below, or read on to hear me talk more about this recipe, a mini-dive into gnudi vs gnocchi, a wine pairing for today’s dish and a curated playlist to provide the sounds to serenade you as you knead and roll your way to gnocchi heaven.

Until next time ❤️

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no.29
Ricotta gnocchi with guanciale and peas

Typing the caption to accompany a video of me making this gnocchi, I hesitated over what I’d written down -