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April 24, 2005
Ricotta Gnocchi with Leeks and Fava Beans
Jenny made this recipe earlier this week. We made slight modifications.
1 15 or 16-oz. Container of whole, fresh ricotta
1 small leek, green and white parts only - halved lengthwise, thinly sliced crosswise
1 large egg
1/2 cup grated parmesan
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg
2/3 c. flour
2 to 3 c. shelled fava beans
1/2 c. butter
12 fresh sage leaves
Set large strainer lined with cheesecloth over a large bowl. Cover w/plastic and refrigerate overnight. (only do this if you can't find fresh ricotta & if you can't, don't make it.)
Cook leek in boiling salted water until tender, 7-10 minutes. Rinse with cold water, squeeze dry.
Mix ricotta, leek, egg, parmesan, salt, pepper and nutmeg in bowl, stir in flour. Cover and chill, at least one hour and up to one 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, drop into flour and toss to coat. Place on baking sheet, cover with plastic and refrigerate up to 4 hours.
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 a large nonstick skillet over medium heat. Add fava beans and sage leaves. Saute until butter browns, favas are tender, and sage leaves are crisp, about 5 minutes. Set aside.
Bring large pot of salted boiling water boil. Working in two 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.
Posted by tdotjay at April 24, 2005 03:15 PM
