Ricotta gnocchi with leeks and peas

Make ahead: Once formed, the raw gnocchi can be frozen on a sheet tray until solid and then transferred to another container and frozen for up to 2 months. The gnocchi can be cooked directly from frozen, adding a few minutes to the cooking time. Storage notes: Leftovers can be refrigerated for up to 3 days.

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Step 1

Make the gnocchi: bring a large pot of generously salted water to a boil. Line a rimmed baking tray with baking paper.

Step 2

In a large bowl, stir together the salt, ricotta, parmesan, egg and lemon zest until evenly combined. Add about ⅓ of the flour and mix in, then repeat to add the rest in two more additions, forming the gnocchi dough. Refrigerate the dough, uncovered, for about 15 minutes (now would be a great time to prep the ingredients for the sauce).

Step 3

Lightly dust the counter with flour and turn out the dough. Dust the dough and your hands with flour. Divide the dough into eight even pieces and roll each into a log roughly 2cm in diameter, adding more flour as needed to help keep it from sticking (the dough can handle a decent amount of flour, so use as much as you need – within reason, of course. It’ll turn out just fine in the end). Cut each log into approximately 2.5cm-long gnocchi, transfer to the prepared baking tray and dust lightly with flour to keep from sticking (a bench scraper is great for cutting and transferring the gnocchi). It’s OK if the gnocchi look a little misshapen – it adds rustic charm – but you can lightly flour your hands and reshape any that aren’t to your liking.

Step 4

Make the leek-pea sauce: in a large, nonstick frying pan, at least 30cm wide, over medium heat, heat the oil and melt the butter until foaming. Add the leek, garlic and red pepper flakes, season lightly with salt and pepper and cook, stirring regularly, until the leek has softened, about 10 minutes.

Step 5

Add the peas, broth and lemon juice and cook until the peas are tender and the liquid has reduced slightly, about 5 minutes.

Step 6

Gently slide the gnocchi into the pot of boiling water, giving them a gentle stir to make sure they don’t stick together. Once they float to the top, let simmer until cooked all the way through, about 2 minutes (taste one to check doneness: If it’s dense and pasty in the middle, it’s not ready yet – it should be soft and smooth throughout).

Step 7

Using a spider or large slotted spoon, transfer the gnocchi to the pan with the leek-pea sauce, add the parsley and toss to combine; continue cooking for about 1 minute so everything comes together. Taste, and season with more salt and/or pepper as desired. Divide the gnocchi and sauce among the bowls, shower with the grated parmesan and serve.

Step 8

Nutrition | Calories: 581; total fat: 29g; saturated fat: 14g; cholesterol: 119mg; sodium: 540mg; carbohydrates: 54g; dietary fibre: 6g; sugar: 7g; protein: 24g.

Step 9

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