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1
Set large strainer lined with double-layer damp cheese cloth over large bowl.
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2
Place ricotta cheese in the prepared strainer; cover with plastic and refrigerate overnight. (If using fresh ricotta, you can skip this step.).
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3
Cook leek in small pot of boiling salted water until tender, about 7 minutes.
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4
Drain. Rinse under cold water; drain.
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5
Using hands, squeeze leek dry.
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6
Mix ricotta cheese, leek, egg, 1/2 cup Parmigiano cheese, salt, pepper, and nutmeg in bowl.
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7
Stir in 2/3 cup flour.
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8
Cover and chill mixture at least 1 hour and up to 1 day.
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9
Line rimmed baking sheet with parchment paper.
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10
Place flour for dredging in a flat bowl.
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11
For each gnocchi, shape 1 tablespoon ricotta mixture into a ball, then drop into the bowl of flour, tossing to coat.
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12
Transfer gnocchi to baking sheet. (Can be made 4 hours ahead. Cover with plastic wrap; chill.).
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13
Bring large pot of salted water to boil.
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14
Working in 2 batches, add gnocchi and cook until tender and cooked through, about 5 minutes.
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15
Melt butter in large nonstick skillet over medium heat.
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16
Add sage leaves.
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17
Saute until butter browns, and sage leaves are crisp.
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18
Using slotted spoon, transfer gnocchi to skillet ; toss to coat with melted butter.
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19
When all gnocchi have been added to skillet, toss over medium heat to warm. Serve with Parmigiano cheese. Serves 4.
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20
That's it!
