Chef John's Basil Ricotta Gnocchi recipe
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Ingredients
- 1 cup packed fresh basil leaves 2 eggs, lightly beaten 1 (12 ounce) container whole-milk ricotta cheese, drained well 1 ¼ teaspoons kosher salt 1 pinch cayenne pepper 1 ½ ounces freshly grated Parmigiano-Reggiano cheese 10 tablespoons all-purpose flour 2 tablespoons unsalted butter for browning
Nutrition Info
- 323.5 caloriescarbohydrate: 20.2 gcholesterol: 144 mgfat: 18.3 gfiber: 0.7 gprotein: 19.3 gsaturatedFat: 10.5 gservingSize: -sodium: 905.5 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Basil Ricotta Gnocchi
Directions
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Briefly blanch basil leaves in simmering water, about 20 seconds. Transfer immediately to a bowl of cold water to stop the cooking. Drain on towels. Place basil in bowl of a blender. Add eggs. Blend until basil is blended in and mixture achieves an even green color with flecks of basil.
Place ricotta in a mixing bowl. Add basil/egg mixture, salt, cayenne, Parmesan cheese, and flour. Thoroughly mix together using a spatula, whisk mixture to ensure ingredient are evenly blended. Cover and refrigerate until chilled and firm, about 2 hours.
Scoop out a small portion of dough using a teaspoon. Using a second spoon, shape into a rounded oval. Repeat until you have enough gnocchi for a batch, about 6 or so.
Bring a large pot of salted water to a simmer. Drop shaped gnocchi in batches into pot as you form them. After a minute or so they will rise to the surface. Continue simmering until they spring back to the touch when you remove one from the water to test it, 2 to 3 more minutes. Transfer to a plate with a slotted spoon to cool. Repeat with the remaining dough.
Optional step: Melt butter in a skillet until bubbling. Add cooked gnocchi and brown on each side. Serve with a dusting of grated Parmesan cheese and a drizzle of the butter from the pan.