Ricotta Gnocchi
1 15-16oz. container whole milk
ricotta cheese
1 small leek, white and light green parts chopped
1 large egg
1/2 cup freshly grated Parmesan cheese, plus extra
for garnish
1 tsp. salt
1/4 tsp. black pepper
1/8 tsp. nutmeg
2/3 cup all purpose flour
1 cup frozen peas
1/2 cup (1 stick) butter
12 fresh sage leaves
Set large strainer lined with
double-layered damp cheesecloth over a large bowl.
Place ricotta in the strainer. Cover with plastic and refrigerate
overnight.
Cook leek in a small pot of boiling
water until tender, about 7 minutes. Drain and
rinse under cold water and drain again. Squeeze leeks until as dry as
possible.
Mix ricotta, leek, egg, 1/2 cup Parmesan, salt, pepper and nutmeg in a bowl.
Stir in
Stir in 2/3 cup flour. Cover and chill mixture at least 1 hour and up to 1
day.
Line a rimmed baking sheet with parchment paper. Place flour for dredging
in a flat
bowl. For each gnocchi, shape 1 Tbsp. of ricotta mixture into a ball, then
drop into
bowl of flour, tossing to coat. Transfer gnocchi to baking sheet.
Melt butter in large nonstick skillet over medium heat. Add peas and sage
leaves.
Sauté until the butter browns and peas are tender.
Bring a large pot of salted water to a boil. Working in 2 batches, add
gnocchi and
cook until tender and cooked through, about 5 minutes. Using a slotted
spoon, transfer
to skillet with peas and toss to coat. When all gnocchi have been added to
the skillet,
toss over medium heat to warm. Serve with extra grated Parmesan.
