Ricotta gnocchi

Ricotta

• 1800 g full cream milk
• 80 g white vinegar

Ricotta gnocchi

• 80 g Parmesan cheese, cut into pieces (3 cm)
• 150 g 00 pasta flour or plain flour
• 1 egg
• salt, to taste
• ground nutmeg, to taste

Gnocchi sauce

• 80 g Parmesan cheese, cut into pieces (3 cm)
• ¼ lemon, zest only, no white pith
• 30 g sunflower seeds
• 30 g pepitas
• 30 g pickled capers
• 150 - 200 g pancetta, cut into pieces (1 cm)
• 20 g extra virgin olive oil
• 250 g cherry tomatoes, cut into halves
• 30 g lemon juice, (approx. 1 lemon)
• 3 leaves fresh silverbeet, (approx. 80 g), thinly sliced (1 cm)
• 2 pinches ground black pepper
• water, for boiling