Chef John's Basil Ricotta Gnocchi

Chef John's Basil Ricotta Gnocchi
  • 1 cup packed fresh basil leaves
  • 2 eggs, lightly beaten
  • 1 (12 ounce) container whole-milk ricotta cheese, drained well
  • 1 1/4 teaspoons kosher salt
  • 1 pinch cayenne pepper
  • 1 1/2 ounces freshly grated Parmigiano-Reggiano cheese
  • 10 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter for browning (optional)


  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.
  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.
  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.
  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.
  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.

03/29/2018
Chef John's Basil Ricotta Gnocchi, recipe PT15M PT1H 5 455 calories

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