Recipes Main Dishes Dumpling Recipes Chef John's Basil Ricotta Gnocchi 4.1 (46) 35 Reviews 12 Photos 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 by Chef John Updated on October 10, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 12 12 12 12 Prep Time: 15 mins Cook Time: 5 mins Additional Time: 1 hrs Total Time: 1 hrs 20 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 cup packed fresh basil leaves 2 eggs, lightly beaten 1 (12 ounce) container whole-milk ricotta cheese, drained well 1 ¼ teaspoons kosher salt 1 pinch cayenne pepper 1 ½ ounces freshly grated Parmigiano-Reggiano cheese 10 tablespoons all-purpose flour 2 tablespoons unsalted butter for browning (Optional) 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. I Made It Print Nutrition Facts (per serving) 324 Calories 18g Fat 20g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 324 % Daily Value * Total Fat 18g 23% Saturated Fat 11g 53% Cholesterol 144mg 48% Sodium 906mg 39% Total Carbohydrate 20g 7% Dietary Fiber 1g 3% Total Sugars 1g Protein 19g Vitamin C 2mg 10% Calcium 386mg 30% Iron 2mg 12% Potassium 208mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved