Dazzling Herb Gnocchi with Basil Oil
Elevate your pasta night with this Dazzling Herb Gnocchi with Basil Oil—an elegant twist on a beloved classic that's bursting with fresh flavors! Made from pillowy homemade gnocchi infused with parsley, chives, and Parmesan, this recipe highlights the art of crafting tender dumplings from scratch. The show-stopping finishing touch? A vibrant basil oil made with fresh basil, garlic, and olive oil, delivering a silky, aromatic drizzle that perfectly complements the gnocchi. Whether you keep them soft or pan-fry them to golden perfection, this dish invites you to savor every bite of its herbaceous and buttery goodness. Quick to prepare yet gourmet in presentation, it's a stunning dinner option for date nights, special occasions, or when you're in the mood to treat yourself to something extraordinary.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg yolk
- 0.25 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (finely chopped)
- 2 tablespoons Fresh chives (finely chopped)
- 1 teaspoon Salt
- 0.5 cup Olive oil
- 1 cup Fresh basil leaves
- 1 medium Garlic clove
- 0.25 teaspoon Black pepper
- 2 tablespoons Butter (optional, for serving)
Instructions
Begin by making the basil oil: In a blender or food processor, combine the fresh basil leaves, olive oil, garlic clove, and black pepper. Blend until smooth. Strain through a fine mesh sieve if you prefer a clear oil, and set aside.
Peel and cut the potatoes into chunks. Place them in a large pot of cold, salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15–20 minutes.
Drain the potatoes and allow them to cool slightly. Pass them through a potato ricer or mash them until smooth. Spread the mashed potatoes on a clean surface to cool completely.
Once cooled, gather the potatoes into a mound and create a well in the center. Add the egg yolk, chopped parsley, chives, grated Parmesan, and salt into the well. Sprinkle the flour over the top.
Using your hands, gently knead the ingredients together until a soft dough forms. Be cautious not to overmix. Add more flour, a little at a time, if the dough is too sticky.
Divide the dough into 4 portions. On a lightly floured surface, roll each portion into a rope about 3/4-inch thick. Cut the rope into 1-inch pieces to form the gnocchi.
If desired, roll each piece over the back of a fork to create ridges (this helps the sauce adhere better). Arrange the gnocchi on a floured baking sheet.
Boil a large pot of salted water. Working in batches, gently drop the gnocchi into the water. They are cooked when they float to the surface, about 2–3 minutes. Use a slotted spoon to transfer them to a plate.
Optional: In a large skillet, melt the butter over medium heat. Lightly sauté the cooked gnocchi for a golden, crispy exterior.
Drizzle the gnocchi with the prepared basil oil and serve immediately. Garnish with additional Parmesan if desired. Enjoy!
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 1.6 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 220 mg | 17% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
