Gnocchi with Leeks & Ricotta

1/2 T. unsalted butter
1/2 T. extra-virgin olive oil
1 large leek, white part only, cleaned and coarsely chopped
2 carrots, peeled and chopped
4 celery stalks, without leaves, coarsely chopped
1 c. vegetable broth, divided
1-1/2 lbs. gnocchi, uncooked
2 c. part-skim ricotta cheese
Minced fresh chives

In a large skillet, heat together the butter and oil until the butter has melted. Saute the leek, carrots, and celery over medium-low heat. Add 1/2 c. of the broth and continue to saute, adding more as it's absorbed, until the leek becomes very soft, about 25 minutes.

Bring a large pot of water to a boil over medium-high heat. Add the salt and when the water returns to a boil, add the gnocchi and cook until they rise to the surface.

Remove the gnocchi with a slotted spoon, distributing them evenly among serving bowls. Place the ricotta in a mixing bowl and add 3 T. of the gnocchi cooking water to it. Whisk until it's a thick, smooth sauce (not creamy smooth, but even-textured).

Whisk the ricotta into the leek mixture and pour it in even portions over the gnocchi. Sprinkle each serving with chives.

Serves 4-6.

Adapted from Almost Vegetarian, p. 127.