In this video Chef John uses ricotta cheese instead of riced potatoes to make light and tender gnocchi. Blanched basil and eggs get mixed thoroughly with full-fat ricotta, a dash of cayenne, freshly grated parmesan and flour to create a fluffy, delicate dough. Make ahead of time, then boil and brown the dumplings in butter just before serving as is or with your favorite pasta sauce. Get the recipe for Chef John's Basil Ricotta Gnocchi.