- 1 pound fresh basil, stems removed
- 1 cup ricotta cheese
- 3/4 cup all-purpose flour, divided
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2 egg yolks, lightly beaten
- 1/4 teaspoon freshly grated nutmeg
- 2 teaspoons freshly ground white pepper
- 2 teaspoons sea salt, or more to taste
- 1/2 lemon, juiced (optional)
- Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
- Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
- Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
- Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.
05/06/2018
recipepes.com
Gnudi (Ricotta Gnocchi), recipe
PT15M
PT1H
5
455 calories
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