RICOTTA BASIL GNOCCHI
I found this on starchefs and what a nice twist to regular spinach/ricotta gnocchi. I think they would be superb with my amazingly simple tomato sauce as well
Provided by MarraMamba
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil. Submerge the basil and spinach leaves in the water for ten seconds, remove and shock in ice water immediately. Remove from the ice water and squeeze very, very dry. Rough chop with a knife.
- Place the chopped greens in a food processor along with the egg and a little salt and pepper and chop until a paste forms and no large pieces remain.
- Place the paste in a bowl along with the ricotta and mix well. Check seasoning, then add the flour. Mix gently until all the flour is incorporated but be careful not to over mix.
- Bring a large pot of salted water to a boil. Roll the dough into strands about ¾-inch thick and about one foot long on a well-floured cutting board. Cut with a sharp, clean knife in pieces about ¾-inch wide.
- Drop the gnocchi a few dozen at a time into the boiling salted water. After about one minute, they should float. Remove the gnocchi from the water and place on a pan and drizzle with a little extra virgin olive oil. Continue the process until all of the gnocchi are done. Keep the water hot.
- Warm a large sauté pan and melt the butter and at the same time drop the gnocchi back in the boiling water for about 30 seconds. Remove the gnocchi from the water and place in the pan. Toss with the butter, adding a few tablespoons of the cooking water to the pan.
- Remove from the heat, portion into bowls or on plates and sprinkle with freshly grated Parmesan cheese.
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Waseem Jani
[email protected]These gnocchi are a great way to impress your friends and family.
Jamar Newton
[email protected]I can't wait to try these gnocchi with different sauces.
GRIDAR
[email protected]These gnocchi are a keeper!
Moustafa Tamer
[email protected]I would definitely make these gnocchi again.
Muhmmadbuxsh Muhmmadbuxsh
[email protected]These gnocchi are a great addition to any Italian meal.
1m
[email protected]I used a food processor to make the gnocchi and it worked perfectly.
Pumpkin Head Gaming
[email protected]These gnocchi are a great way to get your kids to eat their vegetables.
Upendra Siriwardana
[email protected]I'm not a huge fan of basil, but I still enjoyed these gnocchi.
Md Zakir
[email protected]The gnocchi were a bit bland for my taste, but they were still a good base for my favorite sauce.
Rachael Daniel
[email protected]I added some chopped sun-dried tomatoes to the gnocchi for an extra burst of flavor.
jannatul jannatul
[email protected]These gnocchi are a great way to use up leftover ricotta cheese.
Moody Larka
[email protected]Overall, I enjoyed these gnocchi and would recommend them to others.
Dennis Kgotse
[email protected]I had some trouble getting the gnocchi to hold their shape, but they still tasted great.
Abugri Abena
[email protected]The gnocchi were a little too soft for my taste, but the flavor was still good.
Sabtain Ranjhă
[email protected]These gnocchi are definitely a new favorite in my household. I'll be making them again and again.
Quinton Bowman
[email protected]I wasn't sure how the ricotta and basil would taste together, but I was pleasantly surprised. The flavors complemented each other perfectly.
Snoc
[email protected]The gnocchi were easy to make and came out perfectly cooked.
tiamiyu Jumoke
[email protected]I made these gnocchi for a dinner party and they were a hit! Everyone loved the unique flavor and texture.
Muaj Ahmed
[email protected]These gnocchi were a delightful surprise! The ricotta and basil added a light and flavorful twist to the classic potato gnocchi.