Best 2 Chef Johns Basil Ricotta Gnocchi Recipes
Indulge in the culinary delight of Basil Ricotta Gnocchi, a symphony of flavors and textures that will tantalize your taste buds. This delectable dish combines the delicate sweetness of ricotta cheese with the aromatic basil, creating a perfect balance of flavors. The gnocchi are light and fluffy, with a slight chewiness that adds to their charm. Pan-fried to golden perfection, they develop a crispy outer layer that contrasts beautifully with the soft and creamy interior. Accompanying the gnocchi is a vibrant and flavorful tomato sauce, bursting with the freshness of ripe tomatoes and the savory notes of garlic and herbs. A generous sprinkling of Parmesan cheese adds a touch of elegance and richness, tying all the elements together. Whether you're seeking a comforting meal or an impressive dish to wow your guests, Basil Ricotta Gnocchi is sure to satisfy and leave you craving for more.
**Additional Recipes Included:**
- Delightful Gnocchi with Brown Butter and Walnut Sauce: Experience a symphony of flavors with this recipe. Perfectly cooked gnocchi are tossed in a luscious brown butter sauce, enriched with the nutty flavor of toasted walnuts. A sprinkle of fresh parsley adds a touch of vibrancy and brightness to this delightful dish.
- Spinach and Ricotta Gnocchi in a Creamy Pesto Sauce: Dive into a world of flavors with this vibrant recipe. Homemade spinach and ricotta gnocchi are enveloped in a creamy and aromatic pesto sauce, bursting with the freshness of basil and the richness of Parmesan cheese. This dish is a true celebration of Italian cuisine, offering a delightful balance of textures and flavors.
- Caprese Gnocchi with Fresh Mozzarella and Roasted Tomatoes: Enjoy the classic flavors of Caprese salad in this innovative gnocchi dish. Pan-fried gnocchi are topped with fresh mozzarella cheese, juicy roasted tomatoes, aromatic basil, and a drizzle of balsamic glaze. Each bite is a harmonious blend of flavors and textures, transporting you to the heart of Italy.
CHEF JOHN'S POTATO GNOCCHI
When I found one lone russet potato at the bottom of the bin, I decided to make a small batch of gnocchi--the perfect thing to do with one potato. I like a very potato-y gnocchi, so I go with just enough flour to form the dough. Other people prefer a denser, more pasta-like dumpling, and use much more flour. I know many of you hate it when I say this, but you'll just have to figure it out as you go.
Provided by Chef John
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 2
Number Of Ingredients 5
Steps:
- Place potato in microwave and cook on high setting until cooked through, about 7 minutes depending on the size of the potato.
- Split potato and remove flesh. Push flesh through strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes. Pour in beaten egg and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue gently stirring gently with the tines of a fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form ball, about 10 seconds.
- Shape dough into a fat log shape on a floured surface. Cut into 4 pieces. Gently roll each piece using your fingertips to form the "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2 inch thick. Cut each rope of dough into 1/2-inch pieces.
- Roll each 1/2-inch piece quickly down the back of a fork's tines to form ridges.
- Heat sauce in a skillet while you cook the gnocchi.
- Bring a large pot of salted water to a boil. Reduce heat so water continues to simmer. Add gnocchi to water. As soon as they float to the surface after half a minute or so, cook for an additional 14 seconds. Transfer cooked gnocchi with a slotted spoon to the pan with the sauce. Stir until coated.
- Serve topped with grated cheese.
Nutrition Facts : Calories 411.1 calories, Carbohydrate 73.6 g, Cholesterol 97.7 mg, Fat 7 g, Fiber 8.2 g, Protein 13.3 g, SaturatedFat 2.2 g, Sodium 597.4 mg, Sugar 12.8 g
CHEF JOHN'S HOMEMADE RICOTTA CHEESE
If I came over to your place and you served me homemade ricotta cheese, I'd think you were pretty cool. And while that's a good reason to do this, there are even better reasons--like, it's super fun to do, ridiculously easy, and you'll end up with something far superior to what you buy in the store. Serve on toast with honey, cayenne, and sea salt or with tomatoes, basil, freshly ground black pepper, olive oil, and sea salt--or however you like.
Provided by Chef John
Time 1h40m
Yield 6
Number Of Ingredients 4
Steps:
- Line a mesh strainer with cheesecloth and set over a deep bowl or pot.
- Combine milk, cream, and salt in a heavy-bottomed saucepan and place over medium-high heat. Cook the mixture, stirring occasionally in a "figure eight" motion, until it reaches a temperature of 195 degrees F (90 degrees C). If you don't have a thermometer, this will be right before it starts to simmer. You'll see steam rising from the surface, and tiny bubbles forming around the edges of the pan.
- Turn off the heat, pour in the vinegar, and stir slowly in a "figure eight" motion for 3 or 4 seconds.
- Let the mixture sit, untouched, for 6 minutes.
- Carefully ladle into the cheesecloth-lined mesh strainer so that the dripping whey drains into the pot or bowl. Let the ricotta drain into the pot for between 20 and 45 minutes, depending on how soft or firm you want your cheese. The longer it drains, the firmer the texture will be once chilled.
- Grab the ends of the cheesecloth and lift the drained ricotta out of the strainer and place in a bowl. Let cool on the counter to room temperature, then wrap and chill thoroughly.
- Remove cheesecloth and serve. Ricotta usually needs an additional pinch of salt when serving.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 7.9 g, Cholesterol 43.4 mg, Fat 12.6 g, Protein 5.6 g, SaturatedFat 7.6 g, Sodium 472.6 mg, Sugar 7.4 g
Tips:
- For the lightest gnocchi, use cold ricotta and egg yolks. Cold ingredients help to keep the gnocchi from becoming too dense.
- Don't overwork the dough. Overworking the dough will make the gnocchi tough.
- Use a light touch when shaping the gnocchi. Don't press too hard on the dough, or the gnocchi will become dense.
- Cook the gnocchi in batches. Don't overcrowd the pot, or the gnocchi will stick together.
- Serve the gnocchi immediately. Gnocchi is best when served fresh.
Conclusion:
Chef John's Basil Ricotta Gnocchi is a delicious and easy-to-make dish that is perfect for any occasion. With just a few simple ingredients, you can create a light and fluffy gnocchi that is sure to impress your friends and family. So what are you waiting for? Give this recipe a try today!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
