Chef John's Basil Ricotta Gnocchi by Chef John

Chef John's Basil Ricotta Gnocchi

Recipe by
Published 31st May 2021

This technique turns out beautifully light, tender gnocchi every time and are just as good, if not better, than the classic potato-based gnocchi. And much easier. Plus you can make them ahead of time and brown them in butter before serving.

Chef John's Basil Ricotta Gnocchi 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

Chef John's Basil Ricotta Gnocchi Cook Instructions

Prep15m
Cook5m
Ready In1h20m
Servings4 servings
  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.

Chef John's Basil Ricotta Gnocchi Nutritions

  • Calories: 323.5 calories
  • Carbohydrate: 20.2 g
  • Cholesterol: 144 mg
  • Fat: 18.3 g
  • Fiber: 0.7 g
  • Protein: 19.3 g
  • SaturatedFat: 10.5 g
  • Sodium: 905.5 mg
  • Sugar: 0.6 g

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