CHEF JOHN'S BASIL RICOTTA GNOCCHI
Steps:
- 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. To check seasoning, cook a test piece of dough in salted water. Add more salt if needed.
- 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.
- Note: My fancy basket ricotta tends to be low-moisture, so if you're using the much wetter supermarket brands, be sure to drain in a strainer in the fridge for a few hours to allow the excess water to drip out.
- Note: You can serve those with any of your favorite pasta sauces for a main dish, or served "as is," they make a stellar side dish or first course.
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Enosh Quintus
[email protected]I'm not sure what I did wrong, but my gnocchi turned out really dense. I think I might have added too much flour.
Md Mohit
[email protected]This is my new favorite gnocchi recipe! The ricotta and basil make them so light and fluffy.
Babirye Zam
[email protected]These gnocchi were a bit too salty for my taste. I would recommend using less salt in the recipe.
k laz k laz
[email protected]I'm not a big fan of gnocchi, but this recipe changed my mind. The ricotta and basil give them a really unique flavor that I loved.
Kamlesh Yadav
[email protected]This recipe is a great way to use up leftover ricotta cheese. I also love that it can be made in under 30 minutes.
Momena Begum
[email protected]The sauce was a bit bland for my taste. I would have added more garlic and herbs.
Timothy Shockley
[email protected]These gnocchi were a bit too dense for my taste. I think I would have preferred a lighter recipe.
Jevan Pech
[email protected]I love the texture of these gnocchi. They are so light and fluffy. The sauce is also very flavorful and creamy.
Darius “D.Brown1520” Brown
[email protected]These gnocchi were a hit with my family! The ricotta and basil gave them a unique and delicious flavor. I will definitely be making them again.
Kyeyune Arnold
[email protected]Chef John's basil ricotta gnocchi is a delicious and easy-to-make dish that is perfect for a weeknight meal. The gnocchi are light and fluffy, and the basil ricotta sauce is flavorful and creamy. I highly recommend this recipe!