Chef John's Basil and Ricotta Gnocchi
Ingredients List
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1 cup packed fresh basil leaves
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2 eggs, lightly beaten
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1 (12 ounce) container whole-milk ricotta cheese, drained well
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1 ¼ teaspoons kosher salt
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1 pinch cayenne pepper
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1 ½ ounces freshly grated Parmigiano-Reggiano cheese
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10 tablespoons all-purpose flour
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2 tablespoons unsalted butter for browning (Optional)
Instructions
Quickly blanch the basil leaves in simmering water for about 20 seconds. Immediately transfer them to a bowl of ice-cold water to halt the cooking process. Once cooled, drain the leaves on paper towels. Place the basil into a blender and add the eggs. Blend until the mixture turns a uniform green, with bits of basil throughout.
Combine ricotta cheese in a mixing bowl with the basil-egg blend, salt, cayenne pepper, Parmesan cheese, and flour. Mix well with a spatula, then whisk the mixture to ensure everything is evenly incorporated. Cover and refrigerate for about 2 hours until the mixture is firm and chilled.
Use a teaspoon to scoop out small portions of dough. Shape each portion into a rounded oval using a second spoon. Repeat this process until you’ve formed enough gnocchi for one batch, approximately 6 or so pieces.
Bring a large pot of salted water to a gentle simmer. As you form the gnocchi, drop them into the simmering water in small batches. After about a minute, they will float to the surface. Continue cooking for 2 to 3 more minutes, or until they spring back when gently pressed. Use a slotted spoon to transfer them to a plate to cool. Repeat with the remaining dough.
Optional: Heat butter in a skillet until it begins to bubble. Add the cooked gnocchi and brown them on each side. Serve with freshly grated Parmesan cheese and a drizzle of the browned butter from the pan.
Chef's Tip:
These gnocchi are versatile—serve them with your favorite pasta sauce for a hearty main course, or enjoy them on their own as a delicious side dish or appetizer.
If you're using a more watery ricotta, such as the supermarket varieties, be sure to drain it in a strainer in the fridge for a few hours to allow the excess moisture to escape. My fancy basket ricotta is typically low-moisture, so this step isn't necessary for it.
To test the seasoning, cook a small piece of dough in salted water. If needed, add more salt to the mixture to taste.
Nutritional Information (per serving)
| 324 | Calories |
| 18g | Fat |
| 20g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 324 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 11g | 53% |
| Cholesterol 144mg | 48% |
| Sodium 906mg | 39% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 1g | 3% |
| Total Sugars 1g | |
| Protein 19g | 39% |
| Vitamin C 2mg | 2% |
| Calcium 386mg | 30% |
| Iron 2mg | 12% |
| Potassium 208mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5