Ricotta Gnocchi With Leeks - cooking recipe

Ingredients

16 ounces whole milk ricotta cheese
1 small leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only)
1 large egg
1/2 cup freshly grated parmigiano, plus additional for serving
1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2/3 cup all-purpose flour, plus additional for dredging
1/2 cup butter
12 fresh sage leaves

Preparation

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!