Chef John's Basil Ricotta Gnocchi

Recipe View 20 mins Prepare the Basil Emulsion: Briefly blanch basil leaves in simmering water for about 20 seconds. (Time: 20 seconds) Immediately transfer to a bowl of ice water to stop the cooking process and preserve the vibrant green color. Drain well on paper towels. Place the blanched basil and eggs in a blender and process until smooth and evenly green, with delicate flecks of basil remaining.

Recipe View 2 hrs Combine and Chill: In a mixing bowl, gently combine the well-drained ricotta cheese, basil-egg mixture, kosher salt, cayenne pepper, Parmigiano-Reggiano cheese, and all-purpose flour. Use a spatula to thoroughly mix the ingredients until just combined; avoid overmixing to maintain a tender texture. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to overnight, to allow the dough to firm up. (Time: 2 hours)

Recipe View 10 mins Shape the Gnocchi: Lightly flour a clean work surface. Using a teaspoon or small spoon, scoop out a small portion of the chilled dough. Gently roll the dough into a rounded oval shape using your hands or two spoons. Place the formed gnocchi on a lightly floured baking sheet. Repeat until all the dough is shaped.

Recipe View 3 mins Cook the Gnocchi: Bring a large pot of salted water to a gentle simmer. Carefully drop the shaped gnocchi into the simmering water in batches, being careful not to overcrowd the pot. As the gnocchi cook, they will rise to the surface, usually after a minute or so. Continue to simmer for an additional 2-3 minutes after they float, or until they are tender and spring back lightly when gently pressed. (Time: 3 minutes)

Recipe View 5 mins Cool and Brown (Optional): Using a slotted spoon, transfer the cooked gnocchi to a plate to cool slightly. In a large skillet over medium heat, melt the unsalted butter until it is bubbling gently. Add the cooked gnocchi to the skillet and brown on all sides, turning occasionally, until golden brown and slightly crispy. (Time: 5 minutes)

Recipe View 1 mins Serve: Serve the gnocchi immediately, garnished with a dusting of freshly grated Parmigiano-Reggiano cheese and a drizzle of the browned butter from the pan, if desired. Enjoy!