Basil Ricotta Gnocchi

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happy cooking.

 

 

 

 

Ingredients for 4 Portions Basil Ricotta Gnocchi:

 

12-ounce container whole milk ricotta cheese (1 1/2 cups), *drained well

 

2 eggs, lightly beaten

 

1 cup packed fresh basil leaves, blanched in boiling water

 

1 1/4 teaspoons kosher salt, or to taste

 

1 1/2 ounces freshly grated Parmesan (about 1 not-packed cup)

 

pinch of cayenne pepper

 

1/2 cup plus 2 tablespoons all-purpose flour

 

 unsalted butter for optional browning

 

 

Note: Cook a test piece of dough in salted water, and check for seasoning. Add more salt if needed

 

 

*My fancy basket ricotta tends to be low-moisture, so if you’re using the much wetter supermarket brands, be sure to drain in a strainer in the fridge for a few

 

hours to allow the excess water to drip out.

Sumber https://foodwishes.blogspot.com/

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