Ricotta Gnocchi With Leeks and Peas

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By Aaron Hutcherson

These brushed and pillowy gnocchi are made from ricotta alternatively of potatoes and are studded with citrus zest for an other burst of flavor. While making your ain gnocchi mightiness dependable intimidating, they’re much forgiving than you mightiness think. The gnocchi are paired with a spring-inspired leek and pea condiment that’s flavored with garlic, crushed reddish capsicum flakes and citrus juice. Shower with freshly grated parmesan food earlier serving.

From unit writer Aaron Hutcherson.

Ingredients

For the gnocchi

1/2 spoon good salt, positive much arsenic needed
One (15-ounce) instrumentality whole-milk ricotta
Generous 1/3 cupful (about 1 ounce) finely grated parmesan cheese, positive much for serving
1 ample egg
1 spoon finely grated citrus zest
1 1/4 cups (5 1/2 ounces) all-purpose flour, positive much arsenic needed

For the leek-pea sauce

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 leek (about 11 ounces), achromatic and airy greenish parts only, washed good and thinly sliced
2 ail cloves, thinly sliced
1/4 spoon crushed reddish capsicum flakes
Fine salt
Freshly crushed achromatic pepper
One (10-ounce) bundle frozen peas, defrosted (or 1 1/2 cups fresh)
1 cupful low-sodium oregon no-salt-added chickenhearted oregon rootlike broth
1 tablespoonful caller citrus juice
1/4 cupful chopped caller flat-leaf parsley

Nutritional Facts

Per serving

Calories
581
Fat
29 g
Saturated Fat
14 g
Carbohydrates
54 g
Sodium
540 mg
Cholesterol
119 mg
Protein
24 g
Fiber
6 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From unit writer Aaron Hutcherson.

Tested by Aaron Hutcherson.

Published May 4, 2021

Updated March 17, 2026