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My review
Chef John's Basil Ricotta Gnocchi
Chef John
"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."
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Ingredients
1 h 20 m servings 324 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- 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
Per Serving: 324 calories; 18.3 g fat; 20.2 g carbohydrates; 19.3 g protein; 144 mg cholesterol; 905 mg sodium. Full nutrition
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Reviews
Read all reviews 1317 Ratings
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Most helpful positive review
8/3/2017
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. W...
Most helpful critical review
3/19/2018
We followed this recipe to a T and ended up with a pile of sludge that wouldn't hold shape long enough to be boiled. There is some ingredient or technique he isn't fully explaining to get the sa...
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8/3/2017
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. W...
9/15/2016
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 ...
12/28/2016
These were absolutely delightful! Light, airy and so simple to make! Another hit from Chef John!
8/21/2016
Loved it. Did not make any changes to recipe. Would definitely make it again .
8/16/2016
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...
3/19/2018
We followed this recipe to a T and ended up with a pile of sludge that wouldn't hold shape long enough to be boiled. There is some ingredient or technique he isn't fully explaining to get the sa...
2/5/2018
Made exactly as described, lots of Parmigiano-Reggiano is essential before serving these. They are kind of plain tasting but we enjoyed them! Also reheat quite nicely.
1/4/2018
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.
11/27/2017
Did not enjoy these at all. They are the most flavorless thing in existence.