21 Ratings
  • 5 Rating Star 14
  • 1 Rating Star 3
  • 4 Rating Star 2
  • 2 Rating Star 1
  • 3 Rating Star 1

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.

prep:
15 mins
cook:
5 mins
total:
1 hr 20 mins
stand:
1 hr
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • 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. 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

323.52 calories; 19.34 g protein; 20.21 g carbohydrates; 0.71 g dietary-fiber; 0.65 g sugars; 18.28 g fat; 10.49 g saturated-fat; 143.99 mg cholesterol; 1248.06 IU vitamin-a-iu; 4.94 mg niacin-equivalents; 0.08 mg vitamin-b6; 1.93 mg vitamin-c; 67.03 mcg folate; 385.8 mg calcium; 2.17 mg iron; 31.04 mg magnesium; 207.72 mg potassium; 905.47 mg sodium; 0.19 mg thiamin; 164.52 calories-from-fat; 25 percent-of-calories-from-carbs; 50 percent-of-calories-from-fat; 23 percent-of-calories-from-protein; 29 percent-of-calories-from-sat-fat


Reviews (17)

Read All Reviews

Most helpful positive review

Anonymous
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.
(3)

Most helpful critical review

Anonymous
11/27/2017
Did not enjoy these at all. They are the most flavorless thing in existence.
21 Ratings
  • 5 Rating Star 14
  • 1 Rating Star 3
  • 4 Rating Star 2
  • 2 Rating Star 1
  • 3 Rating Star 1
Anonymous
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!
(5)
Anonymous
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.
(3)
Anonymous
12/28/2016
These were absolutely delightful! Light airy and so simple to make! Another hit from Chef John!
(2)
Anonymous
08/21/2016
Loved it. Did not make any changes to recipe. Would definitely make it again.
(1)
Anonymous
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!
(1)
Anonymous
01/04/2018
This was amazing it took a lot longer than he predicted but i didn t mind. i m definitely going to make this again when i have enough free time.
Anonymous
11/27/2017
Did not enjoy these at all. They are the most flavorless thing in existence.
Anonymous
08/17/2016
Awesome! My husband bless him made these for dinner last night. They didn t turn out as pretty as Chef John's but they sure were delicious. Great summer meal with a green salad.
Anonymous
09/30/2017
This is hands down the most unsuccessful recipe I've found on the site. I followed the recipe exactly as stated and ended up with a gloppy mess that could not have been shaped by Houdini himself! Ended up driving to a fast food drive through. Ughhhhh....