RICOTTA GNOCCHI WITH LEEKS
Make and share this Ricotta Gnocchi With Leeks recipe from Food.com.
Provided by Phil Franco
Categories Cheese
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set large strainer lined with double-layer damp cheese cloth over large bowl.
- Place ricotta cheese in the prepared strainer; cover with plastic and refrigerate overnight. (If using fresh ricotta, you can 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 cheese, leek, egg, 1/2 cup Parmigiano cheese, 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 a flat bowl.
- For each gnocchi, shape 1 tablespoon ricotta mixture into a ball, then drop into the bowl of flour, tossing to coat.
- Transfer gnocchi to baking sheet. (Can be made 4 hours ahead. Cover with plastic wrap; chill.).
- Bring large pot of salted water to boil.
- Working in 2 batches, add gnocchi and cook until tender and cooked through, about 5 minutes.
- Melt butter in large nonstick skillet over medium heat.
- Add sage leaves.
- Saute until butter browns, and sage leaves are crisp.
- Using slotted spoon, transfer gnocchi to skillet ; toss to coat with melted butter.
- When all gnocchi have been added to skillet, toss over medium heat to warm. Serve with Parmigiano cheese. Serves 4.
- That's it!
Nutrition Facts : Calories 508.8, Fat 39.2, SaturatedFat 24.4, Cholesterol 165.3, Sodium 901.9, Carbohydrate 22.7, Fiber 1, Sugar 1.3, Protein 17.1
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- 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.
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