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Gnocchi al Grano Saraceno e Piselli con Pancetta Croccante e Salvia
(Gnocchi made of buckwheat & peas with sage and crispy pancetta)

Serves 6


¾ cup or 112.5 gr. buckwheat
¾ cup or 180 gr. all purpose flour
13.5 oz can/250gr. drained peas, purée with food mill
1 whole egg
1 Lb. ricotta
3 Tbsp. grated cheese
salt and pepper

Ingredients for condiment:
120 gr. or 4 oz. pancetta, cut in Sm. strips
2 Tbsp. EVOO
2 Tbsp. unsalted butter
8-10 leaves sage, shredded with hands


1. In a large bowl, combine ricotta and pea purée, buckwheat flour, whole purpose flour, grated cheese, egg, salt and pepper.

2. Using a fork incorporate all the ingredients until a dough forms. Transfer the dough to your working surface and knead for 1-2 minutes, sprinkling with flour to prevent flour from sticking to hands or working surface.

3. The dough should be soft without being sticky, if sticky add flour to hands and surface. Divide the dough into 5-6 equal portions, roll out on a light floured surface, forming a coil about ¾ of an inch in
diameter. Cut into gnocchi pieces about 1 inch in size, then roll on outside of a fork to form grooves, creating the grooves in the gnocchi helps them retain sauce or condiment.

Method for Condiment:

4. In a frying pan over medium high heat, add the EVOO and the pancetta and cook until crispy. Add butter and sage and cook an additional 1-2 minutes, until ready to add to cooked gnocchi.

Optional: You can also add a purée of peas to the pancetta with butter and sage mixture!

5. Bring a pot of salted water to a boil, add 2-3 portions of gnocchi at a time, when they begin to float to surface, remove with slotted spoon, repeat until all gnocchi are cooked, then and add to condiment and gently stir before serving.

Note: If you wanted to freeze the gnocchi, lay them out on a tray, do not over crowed or pile them or they will freeze in clumps. Place in freezer until frozen solid, then transfer into a bag. When ready to cook– they can go from freezer to boiling water.

EVOO = Extra Virgin Olive Oil