This creamy basil and ricotta gnocchi is a delightful twist on a classic favorite, perfect for a cozy dinner at home. With fresh herbs and a light texture, it’s both simple to make and full of flavor.
Start by quickly blanching the basil leaves in simmering water for about 20 seconds, then immediately transfer them to a bowl of ice water to stop the cooking. Drain the basil on some towels. Toss the basil into a blender along with the eggs and blend until the mixture turns a vibrant green with little flecks of basil throughout.
In a mixing bowl, combine the ricotta with the basil and egg mixture, then add salt, a pinch of cayenne, Parmesan cheese, and flour. Stir everything together well with a spatula, then whisk it a bit to make sure it’s evenly mixed. Cover the bowl and pop it in the fridge for about two hours so the dough firms up.
When you’re ready, use a teaspoon to scoop out small portions of the dough. With a second spoon, shape each scoop into a little oval – these are your gnocchi. Keep going until you’ve got about six or so.
Heat a large pot of salted water until it’s simmering. Drop the gnocchi in batches into the water as you shape them. They’ll float to the surface after about a minute. Keep simmering them for another 2 to 3 minutes, or until they feel springy when you gently press one. Use a slotted spoon to lift them out and set them on a plate to cool.
If you want to take it up a notch, melt some butter in a skillet until it’s bubbling, then add the cooked gnocchi and cook until they’re golden and crisp on each side. Serve with a sprinkle of Parmesan and a drizzle of that delicious butter from the pan.
- Use fresh basil leaves to get the best flavor and bright green color.
- Be gentle when shaping the gnocchi to keep them light and airy.
- Cook the gnocchi in small batches to prevent sticking and ensure even cooking.
This dish combines the light, fluffy texture of ricotta gnocchi with the fresh, aromatic flavor of basil. It’s a wonderful twist on traditional potato gnocchi, making it quicker to prepare and delightfully tender. Perfect for a comforting meal that feels special but is easy to make.
Serve with a drizzle of browned butter and a sprinkle of toasted pine nuts to enhance the nutty flavors. A simple tomato sauce or a light garlic and olive oil dressing also pairs beautifully. Finish with fresh Parmesan and extra basil for a pop of color and taste.
Store uncooked gnocchi on a floured tray in the fridge, covered lightly with plastic wrap, for up to 24 hours. Once cooked, keep leftovers in an airtight container in the fridge for 2-3 days. Reheat gently in a pan with a little butter or sauce to maintain their softness.
