Chef John's Ricotta Gnocchi with Fresh Basil

Ingredients 0/8

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. Once cooled, drain the basil and pat it dry with a towel. Toss the basil in a blender with the eggs and blend until the mixture turns a smooth, even green with little bits of basil throughout.

Step 2

In a large bowl, combine the ricotta, the basil and egg mixture, salt, a pinch of cayenne, Parmesan, and flour. Use a spatula to mix everything together well, then whisk it a bit to make sure it’s evenly combined. Cover the bowl and pop it in the fridge for a couple of hours to let the dough chill and firm up.

Step 3

When you’re ready, scoop out small teaspoons of dough and use another spoon to shape each into a little oval gnocchi. Keep going until you have as many as you want to cook in one batch — usually around six.

Step 4

Bring a big pot of salted water to a gentle simmer. Drop the gnocchi in as you form them, being careful not to overcrowd the pot. They’ll float to the surface after about a minute. Let them cook for another 2 to 3 minutes until they feel springy when you poke one, then use a slotted spoon to transfer them to a plate.

Step 5

If you want to add a little extra flavor, melt some butter in a skillet over medium heat until it’s bubbling. Toss the cooked gnocchi in and cook them until they’re golden brown on each side. Serve with a sprinkle of Parmesan and a drizzle of the buttery pan sauce.