Chef John's Basil Ricotta Gnocchi
Description
Chef John uses ricotta cheese instead of riced potatoes to make these light and tender "gnocchi" (or, actually, "gnudi") with basil and Parmigiano-Reggiano cheese. Serve them as is, or browned in butter, or with your favorite pasta sauce.
Ingredients
•
1 cup packed fresh basil leaves
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2 eggs, lightly beaten
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1 (12 ounce) container whole-milk ricotta cheese, drained well
•
1 1/4 teaspoons kosher salt
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1 pinch cayenne pepper
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1 1/2 ounces freshly grated Parmigiano-Reggiano cheese
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10 tablespoons all-purpose flour
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2 tablespoons unsalted butter for browning
Directions
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.