1 15-16oz. container whole milk
1 small leek, white and light green parts chopped
1 large egg
1/2 cup freshly grated Parmesan cheese, plus extra
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
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
Mix ricotta, leek, egg, 1/2 cup Parmesan, salt, pepper and nutmeg in a bowl.
Stir in 2/3 cup flour. Cover and chill mixture at least 1 hour and up to 1
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
bowl of flour, tossing to coat. Transfer gnocchi to baking sheet.
Melt butter in large nonstick skillet over medium heat. Add peas and sage
Sauté until the butter browns and peas are tender.
Bring a large pot of salted water to a boil. Working in 2 batches, add
cook until tender and cooked through, about 5 minutes. Using a slotted
to skillet with peas and toss to coat. When all gnocchi have been added to
toss over medium heat to warm. Serve with extra grated Parmesan.