Ricotta Gnocchi with Leeks and Peas

washingtonpost.com

Kandace Fred

measuring cup Servings: 4

subheading: For the gnocchi:

½ teaspoon fine salt, plus more as needed

One (15-ounce) container whole-milk ricotta

Generous ⅓ cup (about 1 ounce) finely grated parmesan cheese, plus more for serving

1 large egg

1 teaspoon finely grated lemon zest

1 ¼ cups (5 ½ ounces) all-purpose flour, plus more for dusting

subheading: For the leek-pea sauce:

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

1 leek (about 11 ounces), white and light green parts only, washed well and thinly sliced

2 garlic cloves, thinly sliced

¼ teaspoon crushed red pepper flakes

Fine salt

Freshly ground black pepper

One (10-ounce) package frozen peas, defrosted (or 1 ½ cups fresh)

1 cup low-sodium or no-salt-added chicken or vegetable broth

1 tablespoon fresh lemon juice

¼ cup chopped fresh flat-leaf parsley

Directions at washingtonpost.com

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