Ricotta Gnocchi with peas, radichio,pancetta

By oppro2000

Ingredients

• 1 1/2 cups sheep's-milk ricotta (13 ounces)
• 2 large egg yolks
• 1 1/2 teaspoons kosher salt
• 3/4 cup plus 2 tablespoons all-purpose flour, plus more for sprinkling
• 4 tablespoons unsalted butter
• pancetta
• garlic
• shallots
• garlic
• radichhio
• butter
• 1 tbs congac
• cream
• parmesan
• chicken stock
• lemon

Preparation

Step 1

crisp pancetta and garlic reserve oil
sautee shallots garlic and radichio in butter
pour in congac and burn off
add cream and chicken stock
bring to boil
add cheese and lemon and peas
salt and pepper