Rating: 4.07 stars
43 Ratings
  • 5 star values: 24
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 4

This technique turns out beautifully light, tender gnocchi every time and are just as good, if not better, than the classic potato-based gnocchi. And much easier. Plus you can make them ahead of time and brown them in butter before serving.

Recipe Summary test

prep:
15 mins
cook:
5 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can serve with any of your favorite pasta sauces for a main dish, or served "as is," they make a stellar side dish or first course.

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.

To check seasoning, cook a test piece of dough in salted water. Add more salt if needed.

Nutrition Facts

324 calories; protein 19.3g; carbohydrates 20.2g; fat 18.3g; cholesterol 144mg; sodium 905.5mg. Full Nutrition
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Reviews (46)

Most helpful positive review

Rating: 4 stars
08/04/2017
Really tasty, ate along side some caprese salad and some garlic bread, and it was delicious. However, the gnocchi took FOREVER to cook. Much longer than it said in the video and on the recipe. We think it was because we did not drain the ricotta because we just bought some cheap, not fancy-basket ricotta, but did not read the note about having to drain it. So, if you do not buy basket ricotta, make sure you drain it, otherwise the gnocchi will take forever! Read More
(9)

Most helpful critical review

Rating: 3 stars
06/17/2020
Did leave it in the fridge for the couple hour suggestion and it wasn't very firm when scooping it to add it to the water. otherwise tased great. i could have done a better job! No fault of the recipe! Read More
(1)
43 Ratings
  • 5 star values: 24
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 4
Rating: 4 stars
08/03/2017
Really tasty, ate along side some caprese salad and some garlic bread, and it was delicious. However, the gnocchi took FOREVER to cook. Much longer than it said in the video and on the recipe. We think it was because we did not drain the ricotta because we just bought some cheap, not fancy-basket ricotta, but did not read the note about having to drain it. So, if you do not buy basket ricotta, make sure you drain it, otherwise the gnocchi will take forever! Read More
(9)
Rating: 5 stars
09/15/2016
I had gnocchi at a restaurant once that changed my life. I never imagined I'd find a comparable recipe! I doubt I will ever buy store gnocchi again. This is so much softer and delicious! I will definitely look harder next time for the dry ricotta. My dough was a little hard to work with because of the excessive moisture. Read More
(7)
Rating: 5 stars
07/03/2018
Who knew gnocchi was this simple to make... The basil was so aromatic but like someone else said it turned brown in the blender even after blanching in warm water. No way did it look as green as chef John's. Made the ricotta from the epicurious recipe. I rolled the dough into rolls and cut it to save time rather than scooping one by one into the pan. These were super easy, quick (if you make the ricotta ahead of time or buy it) and tasty. Will be making this again and again - thank you for a fool-proof recipe! Read More
(3)
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Rating: 5 stars
12/28/2016
These were absolutely delightful! Light airy and so simple to make! Another hit from Chef John! Read More
(2)
Rating: 5 stars
08/16/2016
These were fantastic and very simple to make. My gnocchi shaping skills definitely need work. The only thing I found weird was that after I blended my egg and basil the concoction turned brown. Not sure what happened but it did not affect the finished product. Thanks Chef John! Read More
(1)
Rating: 5 stars
08/21/2016
Loved it. Did not make any changes to recipe. Would definitely make it again. Read More
(1)
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Rating: 3 stars
06/17/2020
Did leave it in the fridge for the couple hour suggestion and it wasn't very firm when scooping it to add it to the water. otherwise tased great. i could have done a better job! No fault of the recipe! Read More
(1)
Rating: 5 stars
03/19/2020
Try frying some lightly and some more golden brown. Preferred the golden brown gnocchi. Looking forward to having these again. Read More
(1)
Rating: 5 stars
08/16/2020
Okay, here’s the thing. For some reason I left out the entire step of steaming the basil and rinsing it off in cold water. I simply threw a cup of fresh basil into the blender and charged ahead. But here is the amazing part. It came out perfectly. I found it was difficult to mold with the two spoons and mine looked pretty rough, but they were delicious! So while I don’t recommend skipping Chef John’s instructions, it won’t necessarily be a disaster if you do. Read More
(1)