Ricotta Gnocchi With Leeks

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READY IN: 24hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set large strainer lined with double-layer damp cheese cloth over large bowl.
  • Place ricotta cheese in the prepared strainer; cover with plastic and refrigerate overnight. (If using fresh ricotta, you can skip this step.).
  • Cook leek in small pot of boiling salted water until tender, about 7 minutes.
  • Drain. Rinse under cold water; drain.
  • Using hands, squeeze leek dry.
  • Mix ricotta cheese, leek, egg, 1/2 cup Parmigiano cheese, 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.
  • Place flour for dredging in a flat bowl.
  • For each gnocchi, shape 1 tablespoon ricotta mixture into a ball, then drop into the bowl of flour, tossing to coat.
  • Transfer gnocchi to baking sheet. (Can be made 4 hours ahead. Cover with plastic wrap; chill.).
  • Bring large pot of salted water to boil.
  • Working in 2 batches, add gnocchi and cook until tender and cooked through, about 5 minutes.
  • Melt butter in large nonstick skillet over medium heat.
  • Add sage leaves.
  • Saute until butter browns, and sage leaves are crisp.
  • Using slotted spoon, transfer gnocchi to skillet ; toss to coat with melted butter.
  • When all gnocchi have been added to skillet, toss over medium heat to warm. Serve with Parmigiano cheese. Serves 4.
  • That's it!
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