Name: Ricotta Gnocchi with Leeks and Fava Beans
Yield: 4 Servings
Ingredients: 1 15- to 16-ounce container whole-milk ricotta cheese or 15 ounces fresh whole-milk ricotta cheese; 1 small leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise; 1 large egg; 1/2 cup freshly grated Parmesan cheese, plus additional for serving; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 1/8 teaspoon ground nutmeg; 2/3 cup all purpose flour, plus additional for dredging; 1 cup shelled fresh fava beans or frozen double-peeled, thawed; 1/2 cup (1 stick) butter; 12 fresh sage leaves

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