1. Set large strainer lined with double-layer damp cheese cloth over large bowl. 2. Place ricotta cheese in the prepared strainer; cover with plastic and refrigerate overnight. (If using fresh ricotta, you can skip this step.). 3. Cook leek in small pot of boiling salted water until tender, about 7 minutes. 4. Drain. Rinse under cold water; drain. 5. Using hands, squeeze leek dry. 6. Mix ricotta cheese, leek, egg, 1/2 cup Parmigiano cheese, salt, pepper, and nutmeg in bowl. 7. Stir in 2/3 cup flour. 8. Cover and chill mixture at least 1 hour and up to 1 day. 9. Line rimmed baking sheet with parchment paper. 10. Place flour for dredging in a flat bowl. 11. For each gnocchi, shape 1 tablespoon ricotta mixture into a ball, then drop into the bowl of flour, tossing to coat. 12. Transfer gnocchi to baking sheet. (Can be made 4 hours ahead. Cover with plastic wrap; chill.). 13. Bring large pot of salted water to boil. 14. Working in 2 batches, add gnocchi and cook until tender and cooked through, about 5 minutes. 15. Melt butter in large nonstick skillet over medium heat. 16. Add sage leaves. 17. Saute until butter browns, and sage leaves are crisp. 18. Using slotted spoon, transfer gnocchi to skillet ; toss to coat with melted butter. 19. When all gnocchi have been added to skillet, toss over medium heat to warm. Serve with Parmigiano cheese. Serves 4. 20. That's it! ---------------------------------------------------------------------------
Nutrition
Ingredients
