Ricotta Gnocchi with Leeks and Fava Beans

Ingredients

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