Basil Ricotta Gnocchi – The Other (Better?) Gnocchi

One of these days, I’ll do a proper potato-based gnocchi video, but it’s hard for me, since I enjoy this style so much more. Sure, once in a while, with the help of perfectly cooked potatoes, and trusty ricer, you’ll nail the classic technique, and achieve beautifully light, tender dumplings; but, that’s how these come out every time. Besides, I’m pretty sure since these don’t use potato, or as much flour, we get to call these “low-carb,” which is nice. 

Anyway, the point is these are easy to pull off, and great for a dinner party, since you can shape/boil your gnocchi ahead of time, and then simply brown them up in some butter when you’re ready to serve.

I tend to keep the plating fairly basic for these, but any of your favorite pasta sauces should work. They're great as a main course, especially if you accessorize with some seasonal vegetables, but "as is," they also make for a stellar side dish, or first course. I really hope you give this basil ricotta gnocchi recipe a try soon. Enjoy!

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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