Prep Time:1 hr 20 minsTotal Time:1 hr 20 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:1 hr 20 minsTotal Time:1 hr 20 minsServings:6Yield:6 servings
Prep Time:1 hr 20 mins
Prep Time:
1 hr 20 mins
Total Time:1 hr 20 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsRicotta GnocchiSemolina for dusting1cupsheep’s-milk or other whole-milk ricotta cheese½cupfinely grated Parmesan cheese plus 1/2 cup shaved, divided1 ½teaspoonskosher salt, divided3/4-1 1/4 cups all-purpose flour1large egg1largeegg yolkSpring Vegetable Sauce1cupshelled fresh fava beans (about 2 pounds unshelled) or frozen lima beans (thawed)1tablespoonextra-virgin olive oil4cupshalved and thinly sliced leeks (about 2 small)1 ½cupssliced asparagus1cuppeas, fresh or frozen (thawed)2cupslow-sodium vegetable or chicken broth½teaspoonkosher salt⅛teaspoonground pepper4tablespoonsunsalted butter1tablespoonchopped fresh basil or tarragon1tablespoonchopped flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
Ricotta Gnocchi
Semolina for dusting
1cupsheep’s-milk or other whole-milk ricotta cheese
½cupfinely grated Parmesan cheese plus 1/2 cup shaved, divided
1 ½teaspoonskosher salt, divided
3/4-1 1/4 cups all-purpose flour
1large egg
1largeegg yolk
Spring Vegetable Sauce
1cupshelled fresh fava beans (about 2 pounds unshelled) or frozen lima beans (thawed)
1tablespoonextra-virgin olive oil
4cupshalved and thinly sliced leeks (about 2 small)
1 ½cupssliced asparagus
1cuppeas, fresh or frozen (thawed)
2cupslow-sodium vegetable or chicken broth
½teaspoonkosher salt
⅛teaspoonground pepper
4tablespoonsunsalted butter
1tablespoonchopped fresh basil or tarragon
1tablespoonchopped flat-leaf parsley
Directions
To prepare gnocchi: Line a large rimmed baking sheet with parchment paper and generously dust with semolina flour.
To prepare sauce: If using fresh fava beans, bring a medium saucepan of water to a boil. Add the shelled 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 to 8 minutes. Stir in asparagus, peas and the favas (or lima beans). Add broth, 1/2 teaspoon 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 the remaining 1 teaspoon salt and drop in the frozen gnocchi. Cook, stirring gently, for 4 to 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 (or tarragon) and parsley. Pour the sauce over the gnocchi; gently stir to combine. Serve topped with shaved Parmesan.
Tips
To make ahead: Freeze uncooked gnocchi (Steps 1-3) for up to 1 month.
Equipment: Parchment paper
Originally appeared: EatingWell Magazine, March/April 2017
Rate ItPrint
Nutrition Facts(per serving)445Calories22gFat44gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
