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