Ricotta Gnocchi with Leeks and Fava Beans Recipe

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Ricotta Gnocchi with Leeks and Fava Beans

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Ingredients

Count

Nutrition

476

Calories

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Ingredients:

Serving

1 15- to 16-oz container whole-milk ricotta cheese
1 small leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise
1 large egg
1/2 cup freshly grated parmesan cheese , plus additional for serving
1 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
2/3 cup all purpose flour , plus additional for dredging
1 cup shelled fresh fava beans or frozen double-peeled, thawed
1/2 cup (1 stick) butter
12 fresh sage leaves

Directions:

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 cold water; drain. Using hands, squeeze leek dry.
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. 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. Transfer gnocchi to baking sheet. (Can be made 4 hours ahead. Cover with plastic wrap; chill.)
If using fresh fava beans, blanch in small saucepan of boiling salted water for 2 minutes; transfer to bowl of ice water. Peel beans.
Melt butter in large nonstick skillet over medium heat. Add fava beans and sage leaves. Sauté until butter browns, favas are tender, and sage leaves are crisp, about 5 minutes. Set aside.
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. Serve with 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	476.25 Kcal (1994 kJ)
Calories from fat	276.22 Kcal
		% Daily Value*
Total Fat	30.69g	47%
Cholesterol	142.09mg	47%
Sodium	893.89mg	37%
Potassium	317.21mg	7%
Total Carbs	28.64g	10%
Sugars	3.87g	15%
Dietary Fiber	3.64g	15%
Protein	23.29g	47%
Vitamin C	3.9mg	7%
Vitamin A	0.1mg	5%
Iron	1.7mg	9%
Calcium	398.1mg	40%

Amount Per 100 g
Calories	214.68 Kcal (899 kJ)
Calories from fat	124.51 Kcal
		% Daily Value*
Total Fat	13.83g	47%
Cholesterol	64.05mg	47%
Sodium	402.94mg	37%
Potassium	142.99mg	7%
Total Carbs	12.91g	10%
Sugars	1.75g	15%
Dietary Fiber	1.64g	15%
Protein	10.5g	47%
Vitamin C	1.8mg	7%
Vitamin A	0.1mg	5%
Iron	0.8mg	9%
Calcium	179.5mg	40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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