Best Ricotta Gnocchi With Leeks And Fava Beans Recipes

RICOTTA GNOCCHI WITH SPRING VEGETABLES

Steps:

• To prepare gnocchi: Line a large rimmed baking sheet with parchment paper and generously dust with semolina flour.
• Drain ricotta and pat dry with paper towels. Combine the ricotta, grated Parmesan and 1/2 teaspoon salt in a large bowl; add 3/4 cup flour and stir until just combined. Whisk egg and egg yolk in a small bowl and stir into the ricotta mixture until loosely combined. Generously dust a work surface with all-purpose flour and turn the dough out onto it. Gently knead the dough with floured hands; if it seems very wet and sticky, work in more flour, 2 tablespoons at a time, gently folding it over and continuing to dust the surface underneath until you're able to form it into a 3-by-6-inch log.
• With a floured knife, cut the log crosswise into 4 equal pieces. Starting at the center of the dough and pressing lightly with your fingers, roll each portion into a 3/4-by-15-inch rope, gently pulling and stretching the dough as you roll. Cut into 1/2-inch pieces and place on the prepared baking sheet. Place in the freezer until the gnocchi are frozen, about 30 minutes. (If making ahead, transfer to a sealable bag once frozen. Do not defrost before boiling.)
• To prepare sauce: If using fresh fava beans, bring a medium saucepan of water to a boil. Add the shelled beans and cook for 30 seconds. Drain well. Remove the "cap" at the top and slip each bean out of its waxy coating.
• Heat oil in a large skillet over medium-low heat. Add leeks and cook, stirring occasionally, until very soft, 6 to 8 minutes. Stir in asparagus, peas and the favas (or lima beans). Add broth, 1/2 teaspoon salt and pepper. Bring to a boil over high heat. Cook, stirring often, until the asparagus is almost tender, about 2 minutes. Remove from heat and set aside.
• To cook gnocchi: Bring a large pot of water to a boil. Add the remaining 1 teaspoon salt and drop in the frozen gnocchi. Cook, stirring gently, for 4 to 5 minutes. As the gnocchi float to the top, scoop them into a large bowl with a slotted spoon.
• Reheat the sauce, if necessary, and stir in butter, basil (or tarragon) and parsley. Pour the sauce over the gnocchi; gently stir to combine. Serve topped with shaved Parmesan.

RICOTTA GNOCCHI WITH LEEKS

Steps:

• 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!