Basil and Ricotta Gnocchi by Chef John

Ingredients

• 1 cup packed fresh basil leaves
• 2 eggs, lightly beaten
• 1 (12 ounce) container whole-milk ricotta cheese, drained well
• 1 ¼ teaspoons kosher salt
• 1 pinch cayenne pepper
• 1 ½ ounces freshly grated Parmigiano-Reggiano cheese
• 10 tablespoons all-purpose flour
• 2 tablespoons unsalted butter for browning (Optional)

Step 1

Start by quickly blanching the basil leaves in simmering water for about 20 seconds, then immediately transfer them to a bowl of ice water to stop the cooking. Drain the basil on some towels. Toss the basil into a blender along with the eggs and blend until the mixture turns a vibrant green with little flecks of basil throughout.

Step 2

In a mixing bowl, combine the ricotta with the basil and egg mixture, then add salt, a pinch of cayenne, Parmesan cheese, and flour. Stir everything together well with a spatula, then whisk it a bit to make sure it’s evenly mixed. Cover the bowl and pop it in the fridge for about two hours so the dough firms up.

Step 3

When you’re ready, use a teaspoon to scoop out small portions of the dough. With a second spoon, shape each scoop into a little oval – these are your gnocchi. Keep going until you’ve got about six or so.

Step 4

Heat a large pot of salted water until it’s simmering. Drop the gnocchi in batches into the water as you shape them. They’ll float to the surface after about a minute. Keep simmering them for another 2 to 3 minutes, or until they feel springy when you gently press one. Use a slotted spoon to lift them out and set them on a plate to cool.

Step 5

If you want to take it up a notch, melt some butter in a skillet until it’s bubbling, then add the cooked gnocchi and cook until they’re golden and crisp on each side. Serve with a sprinkle of Parmesan and a drizzle of that delicious butter from the pan.