POTATO GNOCCHI WITH BROAD BEANS AND RICOTTA CHEESE

Peel the broad beans, wash and place them in a pan with the chopped leek.

Submerge in water and cook for 10-15 minutes.

At this point add the ricotta cheese and mix it with the beans, season to taste with salt, pepper and olive oil.

Boil the gnocchi and add to the hot sauce, mix with the Parmigiano and serve immediately.