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!
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.
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!
These were absolutely delightful! Light airy and so simple to make! Another hit from Chef John!
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!
Loved it. Did not make any changes to recipe. Would definitely make it again.
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!
Try frying some lightly and some more golden brown. Preferred the golden brown gnocchi. Looking forward to having these again.
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.
