emilycat
08-27-2001, 07:01 AM
Jennie, I am so sorry! I completely forgot that you'd requested this recipe, and even though it may be too late to use on your leeks, here it is for future reference. If you need a recipe for gnocchi, just let me know. :)
Gnocchi with Leeks and Ricotta From Almost Vegetarian
Serves 4 to 6
A lively, clean-tasting sauce makes this dish uncommonly light.
1/2 T. unsalted butter
1/2 T. extra virgin olive oil
1 large leek, white part only, cleaned and coarsely chopped
2 carrots, peeled and chopped
4 celery stalks, without leaves, coarsely chopped
1 cup vegetable broth, either homemade or canned
1 recipe Gnocchi, uncooked, or 1 1/2 pounds store-bought gnocchi, uncooked
2 cups part-skim ricotta cheese
Minced fresh chives
In a large skillet, heat together the butter and oil until the butter has melted. Saute the leek, carrots, and celery over medium-low heat. Add 1/2 cup of the broth and continue to saute, adding more as it's absorbed, until the leek becomes very soft, about 20-25 minutes.
Bring a large pot of water to boil, add the gnocchi and cook until they rise to the surface.
Remove the gnocchi with a slotted spoon, distributing them evenly among serving bowls. Place the ricotta in a mixing bowl and add 3 T. of the gnocchi cooking water to it. Whisk it until it's a thick, smooth sauce. (It won't be creamy smooth, but it should be even-textured.)
Whisk the ricotta into the leek mixture and pour it in even portions over the gnocchi. Sprinkle each serving with chives.
Gnocchi with Leeks and Ricotta From Almost Vegetarian
Serves 4 to 6
A lively, clean-tasting sauce makes this dish uncommonly light.
1/2 T. unsalted butter
1/2 T. extra virgin olive oil
1 large leek, white part only, cleaned and coarsely chopped
2 carrots, peeled and chopped
4 celery stalks, without leaves, coarsely chopped
1 cup vegetable broth, either homemade or canned
1 recipe Gnocchi, uncooked, or 1 1/2 pounds store-bought gnocchi, uncooked
2 cups part-skim ricotta cheese
Minced fresh chives
In a large skillet, heat together the butter and oil until the butter has melted. Saute the leek, carrots, and celery over medium-low heat. Add 1/2 cup of the broth and continue to saute, adding more as it's absorbed, until the leek becomes very soft, about 20-25 minutes.
Bring a large pot of water to boil, add the gnocchi and cook until they rise to the surface.
Remove the gnocchi with a slotted spoon, distributing them evenly among serving bowls. Place the ricotta in a mixing bowl and add 3 T. of the gnocchi cooking water to it. Whisk it until it's a thick, smooth sauce. (It won't be creamy smooth, but it should be even-textured.)
Whisk the ricotta into the leek mixture and pour it in even portions over the gnocchi. Sprinkle each serving with chives.