Ricotta Gnocchi With Spring Vegetables Recipe

Ingredients For Ricotta Gnocchi With Spring Vegetables Recipe

• Semolina for dusting
• 1 cup Sheep's milk or other whole milk ricotta cheese
• 0.5 cup Finely grated parmesan cheese plus 1/2 cup shaved, divided
• 1.5 teaspoon Kosher Salt, Divided
• 0.75 cup All purpose flour
• 1 Large egg
• 1 Large egg yolk
• 1 cup Shelled fresh fava beans or frozen lima beans
• 1 tablespoon Extra virgin olive oil
• 4 cup Halved and thinly sliced leeks
• 1.5 cup Sliced asparagus
• 1 cup Peas, Fresh Or Frozen
• 2 cup Low Sodium Vegetable Or Chicken Broth
• 0.5 teaspoon Kosher salt
• 0.1200000000000001 teaspoon Ground pepper
• 4 tablespoon Unsalted butter
• 1 tablespoon Chopped fresh basil or tarragon