Ricotta Basil Gnocchi
Indulge in the delicate flavors of Ricotta Basil Gnocchi, a light and pillowy Italian classic that comes together in just 35 minutes. Made with creamy whole milk ricotta, fresh basil, and Parmesan cheese, these tender gnocchi are a breeze to prepare and pair beautifully with a simple garlic-butter sauce accented by sweet, juicy cherry tomatoes. This recipe skips the usual potatoes for a quicker, no-fuss method that delivers the same melt-in-your-mouth texture. Perfect as an elegant weeknight dinner or a showstopping dish for entertaining, this gnocchi is best served with a sprinkle of Parmesan and fresh basil for a pop of flavor. Whether you're a seasoned Italian cuisine enthusiast or a beginner looking for an easy yet impressive pasta alternative, Ricotta Basil Gnocchi is guaranteed to become a new favorite.
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Recipe Information
Ingredients
- 1 cup Ricotta cheese (whole milk)
- 0.25 cup Fresh basil leaves (finely chopped)
- 0.5 cup Grated Parmesan cheese
- 2 large Egg yolks
- 0.75 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Unsalted butter
- 2 cloves Garlic (minced)
- 1 cup Cherry tomatoes (halved)
- 6 leaves Fresh basil leaves (for garnish)
Instructions
In a large mixing bowl, combine the ricotta cheese, chopped basil, grated Parmesan cheese, egg yolks, salt, and black pepper. Mix until smooth and well combined.
Gradually add the all-purpose flour to the mixture, stirring gently with a spatula, until the dough comes together but remains soft and slightly sticky.
Transfer the dough to a floured surface, and with floured hands, divide it into 4 equal portions.
Roll each portion into a long rope about 3/4-inch in diameter, then use a sharp knife or bench scraper to cut the rope into 1-inch pieces to form the gnocchi.
Bring a large pot of salted water to a gentle boil over medium heat.
Meanwhile, in a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add the cherry tomatoes to the skillet and sauté until they start to soften and release their juices, about 3-4 minutes.
Carefully add the gnocchi to the boiling water in batches, avoiding overcrowding. Cook until the gnocchi float to the surface, about 2-3 minutes, then use a slotted spoon to transfer them directly into the skillet with the sauce.
Toss the gnocchi gently in the skillet to coat them evenly in the butter and tomato sauce. Cook for an additional 1-2 minutes to allow the flavors to combine.
Serve the ricotta basil gnocchi hot, garnished with fresh basil leaves and extra grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 713 mg | 31% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.3 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 259 mg | 20% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 196 mg | 4% | |
*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.
