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Ricotta Gnocchi with Lemon and Basil

I remember my sister telling me she took a class at an Italian restaurant in Chicago called Terragusta and they taught her how to make gnocchi. She raved about it’s deliciousness. Sure I like gnocchi, but it’s not on my top list for Italian food. That is until I made fresh gnocchi at home. When you add the pillow-y goodness with fresh ricotta, lemon and basil, oh I feel like I’m floating on gnocchi clouds. The kids love it too and they get a kick out of making it at home.  Get the recipe after the jump…


  • Slicing the gnocchi 1 of 4
    Slicing the gnocchi
  • Ready to boil 2 of 4
    Ready to boil
  • Boiling 3 of 4
    Boiling
  • Ready to eat 4 of 4
    Ready to eat

Ricotta Gnocchi with Lemon and Basil Recipe

1 recipe of fresh homemade ricotta (minus the basil, tomatoes, and oil), if you must you can use a 15 oz container of whole milk ricotta

1 egg, lightly beaten

2 teaspoons fresh basil or 1 teaspoon dried

zest of 1 small lemon

sea salt and fresh ground pepper

½ cup grated parmesan cheese

1 cup all purpose flour (I’ve tried it with semolina and it’s just not as good) plus more for work surface.

Boiling water

Silpat

In a large glass bowl combine the ricotta, egg, basil, lemon, salt, pepper, and grated parmesan. Stir until well combined. Add the flour to form a dough, add more if it’s too wet. Boil a large pot of water. Place a silpat on the counter and sprinkle with flour. Take a baseball size amount of dough from the bowl, sprinkle with flour and roll between you hands to make it a cylinder, then place on the silpat and roll back and forth until it becomes and long snake, kids love to do this. I gave my daughter a table knife to cut the ‘snake’ into bite size pieces, no more than an inch long. When that section is cut, drop them into boiling water (kids needs to stay clear for this part). Watch for the gnocchi to rise to the surface, when it does set the timer for 2 minutes. After the timer goes off use a slotted spoon to remove the gnocchi from the pot and into a colander set over a bowl to drain. Repeat with the rest of the dough. When it’s all cooked drizzle with olive oil, sprinkle with parmesan cheese and serve. Makes enough for six or four with leftovers. They can be frozen too.

*Gnocchi are best served fresh out of the pot so make sure the rest of your meal is ready to serve.  We made some cut cup chicken breast and a big green salad.

 


 

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