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.

Nutriscore Rating: 57/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Transfer the dough to a floured surface, and with floured hands, divide it into 4 equal portions.

Step 4

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.

Step 5

Bring a large pot of salted water to a gentle boil over medium heat.

Step 6

Meanwhile, in a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Step 7

Add the cherry tomatoes to the skillet and sauté until they start to soften and release their juices, about 3-4 minutes.

Step 8

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.

Step 9

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.

Step 10

Serve the ricotta basil gnocchi hot, garnished with fresh basil leaves and extra grated Parmesan cheese, if desired.

Nutrition Facts

Serving size	657.3 grams (657.3g)

Amount per serving	% Daily Value*
Calories	1285

Total Fat 77.30g	99%
Saturated Fat 45.10g	226%
Polyunsaturated Fat NaNg
Cholesterol 592mg	197%
Sodium 3277mg	142%
Total Carbohydrate 88.40g	32%
Dietary Fiber 7.80g	28%
Total Sugars 5.10g
Protein 62.00g	124%

Vitamin D 37IU	183%
Calcium 1147mg	88%
Iron 10mg	56%
Potassium 931mg	20%

*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.

Source of Calories

Fat: 53.6%

Protein: 19.1%

Carbs: 27.3%