This potato-free version of gnocchi gets its tender texture from a ricotta base. Add peas, pancetta, and microgreens for a delightful spring side or appetizer!

Preparation

Heat pancetta in a pan until crispy, then remove pancetta from the rendered fat and set aside.

For the gnocchi, whisk the ricotta, egg, Parmesan, salt, and pepper together in a large work bowl until creamy and thick. Add the flour and mix until almost combined. Move to a clean flat surface and form into a compact soft dough.

Roll the dough into logs about 8 inches long, then cut into 1-inch pieces. To create a pocket and decorative ridges, use your thumb to press and roll each piece gently down a gnocchi board. Alternately, you can leave them without ridges. Place gnocchi pieces on a pan with flour in a cool, dry place until ready to cook.

In a large pot of salted boiling water, cook the gnocchi for 1–2 minutes, or until they float. Remove with a slotted spoon and drain, reserving pasta water.

Place butter in a sauté pan and cook on low heat until the edges begin to brown. Add the gnocchi and sauté over medium heat until one side is golden brown. Add the pancetta, peas, and about ½ cup pasta water (by eye for texture) to deglaze the pan. Add ¼ cup grated Parmesan, remove from heat, and swirl until sauce is emulsified. Finish with chopped chives, more Parmesan to taste, and microgreens.

Gnocchi can be made ahead and frozen. Make sure they do not stick together while freezing; once frozen they can be stored in sealed bags.