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