Healthy Ingredient Recipes Healthy Pasta and Noodle Recipes Healthy Pasta Recipes by Shape Healthy Gnocchi Recipes Ricotta Gnocchi with Spring Vegetables 4.8 (4) 4 Reviews Traditional gnocchi is made with potatoes, but this easy recipe uses fresh ricotta cheese. For the lightest, most tender gnocchi, use a good-quality ricotta like Bellwether Farms or Calabro and gently but thoroughly pat it dry after draining to remove any extra liquid. Serve as a vegetarian main course or as part of a spring buffet with poached salmon or grilled chicken. By Lisa Weiss Updated on June 8, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs 20 mins Total Time: 1 hrs 20 mins Servings: 6 Yield: 6 servings Nutrition Profile: Bone Health Healthy Aging Healthy Immunity Healthy Pregnancy High Calcium High Fiber High-Protein Low Added Sugars Low Sodium Low-Calorie Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients Ricotta Gnocchi Semolina for dusting 1 cup sheep's-milk or other whole-milk ricotta cheese ½ cup finely grated Parmesan cheese plus 1/2 cup shaved, divided 1 ½ teaspoons kosher salt, divided 3/4-1 1/4 cups all-purpose flour 1 large egg 1 large egg yolk Spring Vegetable Sauce 1 cup shelled fresh fava beans (about 2 pounds unshelled) or frozen lima beans (thawed) 1 tablespoon extra-virgin olive oil 4 cups halved and thinly sliced leeks (about 2 small) 1 ½ cups sliced asparagus 1 cup peas, fresh or frozen (thawed) 2 cups low-sodium vegetable or chicken broth ½ teaspoon kosher salt ⅛ teaspoon ground pepper 4 tablespoons unsalted butter 1 tablespoon chopped fresh basil or tarragon 1 tablespoon chopped flat-leaf parsley Directions To prepare gnocchi: Line a large rimmed baking sheet with parchment paper and generously dust with semolina flour. 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. 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.) 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. 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. 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. 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 Rate it Print Nutrition Facts (per serving) 445 Calories 22g Fat 44g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved