PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

• 700g Gnocchi
• 1 cup peas
• 100g ricotta cheese
• 80g pancetta, sliced
• 250g yellow cherry tomatoes, quartered
• 1 shallot, finely chopped
• 1 packet of saffron
• 2 tbsp chopped basil
• Salt
• Pepper

PREPARATION:

1. Bring salted water to a boil.
2. In a pan, cook the shallot and pancetta.
3. Add the cherry tomatoes and cook for 5 minutes.
4. Add the peas and basil, cover, and cook for 8 minutes.
5. Place the gnocchi in the boiling water and wait for them to float.
6. In a bowl, add a ladle of hot water with the ricotta and saffron. Mix well.
7. Pour the ricotta mixture into the pan and add the drained gnocchi.
8. Mix well and season with salt and pepper to taste.
9. If desired, sprinkle with grated Parmesan cheese.