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
½ cup freshly grated parmesan cheese, plus additional for serving
1 tsp salt
¼ tsp ground black pepper
1/8 tsp ground nutmeg
2/3 cup all purpose flour, plus additional for dredging
Preparation
Set large strainer lined with double-layer damp cheesecloth over large bowl. Place ricotta in prepared strainer; cover with plastic and refrigerate overnight. (if using fresh ricotta, skip this step). Cook leek in small pot of boiling salted water until tender, about 7 min. Drain. Rinse under cold water; drain. Using hands squeeze leek dry. Mix ricotta, leek, egg, ½ cup parmesan, salt, pepper, and nutmeg in bowl. Stir in 2/3 cup flour. Cover and chill mixture at least 1 hour and up to 1 day ahead. Line rimmed baking sheet with parchment paper. Place flour for dredging in flat bowl. For each gnocchi, shape 1 tbsp ricotta mixture into ball, then drop into bowl of flour, tossing to coat. Transfer gnocchi to baking sheet. (Can be made 4 hours ahead. Cover with plastic wrap; chill).
