Categories: Pasta
Ingredients
- Ricotta Gnocchi:
- Semolina flour for dusting
- 1 cup ricotta cheese
- 1/2 cup finely grated Parmesan plus 1/2 cup shaved, divided
- 1 1/2 tsp kosher salt, divided
- 3/4-1 1/4 cups flour
- 1 large egg
- 1 large egg yolk
- Spring Vegetable Sauce:
- 1 cup shelled fresh fava beans
- 1 tbsp. olive oil
- 4 cups halved and thinly sliced leeks
- 1 1/2 cups sliced asparagus
- 1 cup peas, fresh
- 2 cups chicken broth
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 4 tbsp. unsalted butter
- 1 tbsp. chopped fresh basil
- 1 tbsp. chopped parsley
Directions
-
To prepare gnocchi: Line a large rimmed baking sheet with parchment paper and generously dust with semolina flour.
-
Drain ricotta and pat dry with paper towels. Combine the ricotta, grated Parmesan and 1/2 tsp salt in a large bowl; add 3/4 cup flour and stir until just combined. Whisk egg and egg yolk in a small bowl and stir into the ricotta mixture until loosely combined. Generously dust a work surface with flour and turn the dough with floured hands. Form it into a 3×6-inch log.
-
With a floured knife, cut the log crosswise into 4 equal pieces. Starting at the center of the dough and pressing lightly with your fingers, roll each portion into a 3/4-x-15-inch rope, gently pulling and stretching the dough as you roll. Cut into 1/2-inch pieces and place on the prepared baking sheet. Place in the freeze until the gnocchi are frozen, about 30 minutes.
-
To prepare sauce: Bring a medium saucepan of water to a boil. Add the shelled fava beans and cook for 30 seconds. Drain well. Remove the cap at the top and slip each bean out of its waxy coating.
-
Heat oil in a large skillet over medium-low heat. Add leeks and cook, stirring occasionally, until very soft, 6-8 minutes. Stir in asparagus, peas and the favas. Add broth, salt and pepper. Bring to a boil over high heat. Cook, stirring often, until the asparagus is almost tender, about 2 minutes. Remove from heat and set aside.
-
To cook gnocchi: Bring a large pot of water to a boil. Add 1 tsp salt and drop in the frozen gnocchi. Cook, stirring gently, for 4-5 minutes. As the gnocchi float to the top, scoop them into a large bowl with a slotted spoon.
-
Reheat the sauce, if necessary, and stir in butter, basil and parsley. Pour the sauce over the gnocchi; gently stir to combine. Serve topped with shaved Parmesan.