Ricotta Gnocchi with Leeks and Fava Beans

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This elegant ricotta gnocchi with leeks and broad beans is a wonderful alternative to traditional potato-based dumplings. As a lighter vegetarian dish, it replaces heavy dough with a delicate mixture of creamy ricotta and tender leeks, creating a melt-in-the-mouth texture. The addition of fresh sage and nutty brown butter provides a sophisticated savoury finish that beautifully complements the sweetness of the spring vegetables. It is the perfect recipe for those looking to master homemade pasta without the need for complex equipment.

Whether you are hosting a seasonal dinner party or seeking a more luxurious midweek meal, this dish is sure to impress. Using shop-bought ricotta makes the preparation straightforward, though the overnight draining step is essential for achieving the perfect consistency. Serve these golden dumplings with a generous dusting of extra Parmesan cheese and a crisp green salad for a balanced, restaurant-quality experience at home.

Ingredients for Ricotta Gnocchi with Leeks and Fava Beans

1 15- to 450g container whole-milk ricotta cheese or 425g fresh whole-milk ricotta cheese
1 small leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise
1 ovo grande
60g freshly grated Parmesan cheese, plus additional for serving
1 colher de chá de sal
1/4 colher de chá de pimenta-do-reino moída
1/8 colher de chá de noz-moscada em pó
80g plain flour, plus additional for dredging
150g shelled fresh fava beans or frozen double-peeled, thawed
1/2 xícara (1 barra) de manteiga
12 fresh sage leaves

How to make Ricotta Gnocchi with Leeks and Fava Beans

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, 80g Parmesan, salt, pepper, and nutmeg in bowl. Stir in 80g 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. (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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.