Ricotta Gnocchi with Leeks and Fava Beans

Name: Ricotta Gnocchi with Leeks and Fava Beans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 158 milliliters all purpose flour, plus additional for dredging; 118 milliliters (1 stick) butter; 1 large egg; 237 milliliters shelled fresh fava beans or frozen double-peeled, thawed; 12 fresh sage leaves; 0 teaspoons ground nutmeg; 0 teaspoons ground black pepper; 1 small leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise; 118 milliliters freshly grated Parmesan cheese, plus additional for serving; 1 teaspoon salt; 425 grams whole-milk ricotta cheese or 15 ounces fresh whole-milk ricotta cheese

You can never have too many main course recipes, so give Ricotta Gnocchi with Leeks and Fava Beans a try. This recipe serves 4. One serving contains 491 calories, 20g of protein, and 28g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up all purpose flour, salt, whole-milk ricotta cheese, and a few other things to make it today. To use up the ground nutmeg you could follow this main course with the Blueberry Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a reasonably priced recipe for fans of Mediterranean food.

Instructions

Set large strainer lined with double-layer damp cheesecloth over large bowl.

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Cheesecloth

Sieve

Bowl

Place ricotta in prepared strainer; cover with plastic and refrigerate overnight. (If using fresh ricotta, skip this step.)

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Ricotta Cheese

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Sieve

Cook leek in small pot of boiling salted water until tender, about 7 minutes.

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Water

Leek

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Pot

Drain. Rinse under cold water; drain. Using hands, squeeze leek dry.

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Water

Leek

Mix ricotta, leek, egg, 1/2 cup Parmesan, salt, pepper, and nutmeg in bowl. Stir in 2/3 cup flour. Cover and chill mixture at least 1 hour and up to 1 day. Line rimmed baking sheet with parchment paper.

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Parmesan

Ricotta Cheese

Nutmeg

Pepper

All Purpose Flour

Leek

Salt

Egg

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Baking Paper

Baking Sheet

Bowl

Place flour for dredging in flat bowl. For each gnocchi, shape 1 tablespoon ricotta mixtureinto ball, then drop into bowl of flour, tossing to coat.

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Gnocchi

Ricotta Cheese

All Purpose Flour

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Bowl

Transfer gnocchi to baking sheet. (Can be made 4 hours ahead. Cover with plastic wrap; chill.)

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Gnocchi

Wrap

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Baking Sheet

Plastic Wrap

If using fresh fava beans, blanch in small saucepan of boiling salted water for 2 minutes; transfer to bowl of ice water. Peel beans.

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Fava Beans

Water

Beans

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Sauce Pan

Bowl

Melt butter in large nonstick skillet over medium heat.

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Butter

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Frying Pan

Add fava beans and sage leaves. Sauté until butter browns, favas are tender, and sage leaves are crisp, about 5 minutes. Set aside.

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Sage

Fava Beans

Butter

Bring large pot of salted water to boil. Working in 2 batches, add gnocchi and cook until tender and cooked through, about 5 minutes. Using slotted spoon, transfer to skillet with fava beans; toss to coat. When all gnocchi have been added to skillet, toss over medium heat to warm.

Ingredients you will need

Fava Beans

Gnocchi

Water

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Slotted Spoon

Frying Pan

Pot

Serve with Parmesan.

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Parmesan

Market Tip

First-of-the-season fava beans are smaller, have tender skins, and don't need to be peeled after shelling. If shopping for favas later in the season, make sure to peel the shelled beans to remove the tough, bitter outer skin.

Ingredients you will need

Fava Beans

Beans