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.
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
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 324 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat11g | 53% |
Cholesterol144mg | 48% |
Sodium906mg | 39% |
Total Carbohydrate20g | 7% |
Dietary Fiber1g | 3% |
Total Sugars1g | |
Protein19g | |
Vitamin C2mg | 10% |
Calcium386mg | 30% |
Iron2mg | 12% |
Potassium208mg | 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.
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source by allrecipe
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