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

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

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.

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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; 18.3 g total fat; 144 mg cholesterol; 905 mg sodium. 20.2 g carbohydrates; 19.3 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

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
(6)

Most helpful critical review

Rating: 3 stars
08/02/2019
This was the wettest recipe for gnocchi that I thought it was labeled in error and was supposed to be a spaetzle. I dusted the dough generously with flour in order to cut and shape them and then it was still a challenge. Chef John is usually right on target but I think he missed the mark with this one. Read More
30 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 4
  • 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
(6)
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
(6)
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
(4)
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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: 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
(1)
Rating: 5 stars
10/02/2017
Followed recipe exactly and it was delicious! Not nearly as difficult as I was afraid it might be. My gnocchi were a little bigger than the ones in the video but still turned out fine. Read More
Rating: 4 stars
09/04/2018
Turned out great followed the recipe exactly. Mine were green light and fluffy. However it s very rich in flavor of ricotta and I m not sure I can eat more than a couple at a time. I do think they taste better without frying but that s just me! A perfect recipe if you love cheese and dumpling! Read More
Rating: 5 stars
09/01/2018
As the other reviews have said the store-bought ricotta did have a much higher moisture content and the gnocchi took much longer to cook. I also messed up and used the entire 32oz of ricotta.....soooo I ended up adding more of all the other things and making a bit bigger batch! Still they were great and wow'd the crowd. Read More
Rating: 3 stars
08/02/2019
This was the wettest recipe for gnocchi that I thought it was labeled in error and was supposed to be a spaetzle. I dusted the dough generously with flour in order to cut and shape them and then it was still a challenge. Chef John is usually right on target but I think he missed the mark with this one. Read More