Name: Ricotta Gnocchi with Leeks and Fava Beans
Yield: Makes 4 servings
Ingredients: 1 15- to 16-ounce container whole-milk ricotta cheese or 15 ounces fresh whole-milk ricotta cheese; 1 small leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise; 1 large egg; 1/2 cup freshly grated Parmesan cheese, 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 cup shelled fresh fava beans or frozen double-peeled, thawed; 1/2 cup (1 stick) butter; 12 fresh sage leaves

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Photo by Brian Leatart

The quality of the ricotta made near Florence inspired cooks there to create these dumplings. Seasonal leeks add their earthiness to the gnocchi, and bright green favas sautéed in butter with sage are the edible garnish.

Market Tip

First-of-the-season fava beans are smaller, have tender skins, and don't need to be peeled after shelling. If shopping for favas later in the season, make sure to peel the shelled beans to remove the tough, bitter outer skin.

Recipe notes

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