Ricotta Gnocchi with Leeks and Fava Beans
• 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
• Set large strainer lined with double-layer damp cheesecloth over large bowl. Place ricotta in prepared strainer; cover with plastic and refrigerate overnight. (If using fresh ricotta, skip this step.)
• Cook leek in small pot of boiling salted water until tender, about 7 minutes. Drain. Rinse under cold water; drain. Using hands, squeeze leek dry.
• Mix ricotta, leek, egg, 1/2 cup Parmesan, salt, pepper, and nutmeg in bowl. Stir in 2/3 cup flour. Cover and chill mixture at least 1 hour and up to 1 day.
• Line rimmed baking sheet with parchment paper. Place flour for dredging in flat bowl. For each gnocchi, shape 1 tablespoon ricotta mixtureinto ball, then drop into bowl of flour, tossing to coat. Transfer gnocchi to baking sheet. DO AHEAD Can be made 4 hours ahead. Cover with plastic wrap; chill.
• If using fresh fava beans, blanch in small saucepan of boiling salted water for 2 minutes; transfer to bowl of ice water. Peel beans.
• Melt butter in large nonstick skillet over medium heat. Add fava beans and sage leaves. Sauté until butter browns, favas are tender, and sage leaves are crisp, about 5 minutes. Set aside.
• Bring large pot of salted water to boil. Working in 2 batches, add gnocchi and cook until tender and cooked through, about 5 minutes. Using slotted spoon, transfer to skillet with fava beans; toss to coat. When all gnocchi have been added to skillet, toss over medium heat to warm. Serve with Parmesan.