Ricotta Gnocchi With Leeks
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 78.8022 |
| Energy (kCal) | 1547.6369 |
| Carbohydrates (g) | 46.0804 |
| Total fats (g) | 121.3498 |
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Cuisine
European >> Italian >> Italian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 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! | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| milk ricotta cheese | 16 | ounces | 789.2499 | 13.7892 | 51.0744 | 58.8762 | |
| leek | 1 | halved | sliced | - | - | - | - |
| egg | 1 | 71.5 | 0.36 | 6.28 | 4.755 | ||
| parmigiano | 1/2 | cup | grated | - | - | - | - |
| salt | 1 | teaspoon | - | - | - | - | |
| black pepper | 1/4 | teaspoon | ground | 1.4432 | 0.3677 | 0.0597 | 0.0187 |
| nutmeg | 1/8 | teaspoon | ground | 1.4438 | 0.1355 | 0.0161 | 0.0999 |
| purpose flour | 2/3 | cup | - | - | - | - | |
| butter | 1/2 | cup | 684.0 | 31.428 | 21.372 | 57.6 | |
| sage leaf | 12 | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.