Homemade Buttermilk Ricotta & Ricotta Gnocchi with Fava Beans and Pancetta

Ricotta Gnocchi, the lighter cousin of the potato Gnocchi, perfect for Spring. The potato is replaced with Ricotta cheese, transforming them into dumplings as light as clouds (too much perhaps?) I made a sauce using a crisp white wine, lemon and sweet cream, a nice change from the traditional tomato sauce. The fresh Fava Beans and crispy Pancetta make this dish even more special, as if the homemade Ricotta wasn’t enough…

Fava Beans – also known as Favas, Windsor beans, English beans, horse beans and pigeon beans. They are a labor of love, and I do love them. First, you have to string and shuck the beans, then blanch them before removing the vibrant green bean from a second pod. Now, if that’s not spring, I don’t know what is. The way I look at it, if mother nature took all that effort to protect this bean, they must be extraordinary and deserve special handling and preparation – don’t you think? The beans have a buttery texture and a lovely nutty flavor. And, Favas are nutritious too, high in fiber and iron, and have a crazy amount of protein. The next time you see these goofy looking beans, fill up a bag, and gather some friends and family around the kitchen table to help shuck them over some glasses of wine. It will definitely become a time to remember.


** Slight delay** Countdown to Hapa Ramen 3 weeks + 1 day

9 Responses to “Homemade Buttermilk Ricotta & Ricotta Gnocchi with Fava Beans and Pancetta”

  1. Kelly that looks so good, you are a genius. I’m so glad that by the time you are going to be staying here I will be off this awful diet!

  2. Great post!



  3. I love the favas Kelly! So pretty! Who gets to eat all of these food?

  4. That sounds just delightful,and the panko a smart addition-my gnocchi always fall apart, but I bet these don’t because of the extra structural support.Thanks for the great idea.Aloha!

    • Thanks Val! It’s amazing, these are so light that you would think they’d fall apart but they hold together beautifully. Hmmm, I wonder if bread crumbs were used in potato gnocchi it would make them lighter as well…..and you can use thinly sliced, fried shitaki mushrooms to replace the procuitto (they taste like bacon when fried!)

  5. Can’t wait to try making ricotta, so simple! So glad you conjured up a light lemony/creamy sauce to compliment such light gnocchi, perfect for summer! Also can’t wait to read your upcoming posts from the west coast! Safe travels my friend! xo Claire


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