Ingredients for Ricotta Gnocchi with Leeks and Fava Beans

• 1 15- to 450g container whole-milk ricotta cheese or 425g fresh whole-milk ricotta cheese

• 1 small leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise

• 1 huevo grande

• 60g freshly grated Parmesan cheese, plus additional for serving

• 1 cucharadita de sal

• 1/4 cucharaditas de pimienta negra molida

• 1/8 cucharaditas de nuez moscada molida

• 80g plain flour, plus additional for dredging

• 150g shelled fresh fava beans or frozen double-peeled, thawed

• 1/2 cup (1 stick) butter

• 12 fresh sage leaves

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, 80g Parmesan, salt, pepper, and nutmeg in bowl. Stir in 80g 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.