Ricotta Gnocchi with Leeks and Fava Beans recipes

Ricotta Gnocchi with Leeks and Fava Beans recipes
11 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
Nutrition
536
27% daily value
4 servings
                                       
                                            low-​carb, vegetarian
     

Fat

61% 39

Saturated

122% 24

Trans

- 1

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

10% 29

Carbs (net)

- 25

Fiber

18% 4

Sugars

- 4

Sugars, added

- 0

Protein

39% 19

Cholesterol

55% 164

Sodium

22% 518

Calcium

32% 316

Magnesium

11% 47

Potassium

7% 331

Iron

18% 3

Zinc

19% 2

Phosphorus

40% 277

Vitamin A

42% 374

Vitamin C

5% 4

Thiamin (B1)

22% 0

Riboflavin (B2)

38% 0

Niacin (B3)

14% 2

Vitamin B6

18% 0

Folate equivalent (total)

37% 146

Folate (food)

- 92

Folic acid

- 32

Vitamin B12

22% 1

Vitamin D

255% 38

Vitamin E

11% 2

Vitamin K

63% 76

Sugar alcohols

- 0

Water

- 133
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