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.


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