Ingredients
Ricotta Gnocchi
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Semolina for dusting
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1 cup sheep's-milk or other whole-milk ricotta cheese
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½ cup finely grated Parmesan cheese plus 1/2 cup shaved, divided
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1 ½ teaspoons kosher salt, divided
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3/4-1 1/4 cups all-purpose flour
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1 large egg
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1 large egg yolk
Spring Vegetable Sauce
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1 cup shelled fresh fava beans (about 2 pounds unshelled) or frozen lima beans (thawed)
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1 tablespoon extra-virgin olive oil
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4 cups halved and thinly sliced leeks (about 2 small)
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1 ½ cups sliced asparagus
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1 cup peas, fresh or frozen (thawed)
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2 cups low-sodium vegetable or chicken broth
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½ teaspoon kosher salt
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⅛ teaspoon ground pepper
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4 tablespoons unsalted butter
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1 tablespoon chopped fresh basil or tarragon
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1 tablespoon chopped flat-leaf parsley
Directions
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To prepare gnocchi: Line a large rimmed baking sheet with parchment paper and generously dust with semolina flour.
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Drain ricotta and pat dry with paper towels. Combine the ricotta, grated Parmesan and 1/2 teaspoon 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 all-purpose flour and turn the dough out onto it. Gently knead the dough with floured hands; if it seems very wet and sticky, work in more flour, 2 tablespoons at a time, gently folding it over and continuing to dust the surface underneath until you're able to form it into a 3-by-6-inch log.
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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-by-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 freezer until the gnocchi are frozen, about 30 minutes. (If making ahead, transfer to a sealable bag once frozen. Do not defrost before boiling.)
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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.
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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.
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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.
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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
Nutrition Facts (per serving)
445 | Calories |
22g | Fat |
44g | Carbs |
21g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Serving Size 1/2 cup gnocchi & 3/4 cup sauce each | |
Calories 445 | |
% Daily Value * | |
Total Carbohydrate 44g | 16% |
Dietary Fiber 10g | 35% |
Total Sugars 6g | |
Protein 21g | 42% |
Total Fat 22g | 28% |
Saturated Fat 11g | 57% |
Cholesterol 115mg | 38% |
Vitamin A 2087IU | 42% |
Vitamin C 20mg | 22% |
Folate 248mcg | 62% |
Sodium 576mg | 25% |
Calcium 292mg | 22% |
Iron 5mg | 27% |
Magnesium 90mg | 21% |
Potassium 579mg | 12% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* 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.