Ricotta Gnocchi with Leeks and Fava Beans

Ricotta Gnocchi with Leeks and Fava Beans
Photo by Brian Leatart


  • 1 15- to 16-ounce container whole-milk ricotta cheese or 15 ounces fresh whole-milk ricotta cheese
  • 1 large egg
  • ½ cup butter
  • 1 small leek
  • 2/3 cup all purpose flour
  • ½ cup freshly grated Parmesan cheese
  • ¼ teaspoon ground black pepper
  • + 4 more ingredients
    • 1 teaspoon salt
    • 12 fresh sage leaves
    • 1 cup fresh fava beans or frozen
    • 1/8 teaspoon ground nutmeg

Set large strainer lined with double-layer damp cheesecloth over large bowl. Place ricotta in prepared strainer; cover with plastic and refrigerate overnight. (If using fresh ricotta, skip this step.) Cook leek in small pot of boiling salted water until tender, about 7 minutes. Drain. Rinse under...

View full recipe at Epicurious


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