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Ricotta Gnocchi with Browned Butter and Fried Basil
By Heather Cheney
These easy-to-prepare gnocchi come together in just minutes and offer the satisfaction of something that took all day to prepare. Browed butter and crispy fried basil up the flavor factor without any added fuss and turn this Italian staple into a gourmet meal.
- Course: Entrée
INGREDIENTS
- All Purpose Flour
- Egg
- Egg yolks
- Fresh basil
- kosher salt
- Parmesan Cheese
- Salted butter
- whole milk ricotta cheese
DIRECTIONS
- In a bowl, combine ricotta, eggs, salt, flour, and ½ cup of Parmesan cheese and gently mix to form a soft dough. Turn dough out onto a floured surface and separate into 4 portions. Roll each portion into about a ½ – 3/4-inch round log and cut into 1-inch rectangles. Place cut gnocchi on a heavily floured baking sheet until ready to cook.
- Bring 8 quarts of water to a boil. Salt the water. Working in batches, gently place gnocchi into the water and cook until they float to the top. Drain and set aside.
- In a chef’s pan, heat butter over medium-high heat until melted and it starts to look foamy. Add basil and continue to cook the butter, stirring constantly, until it is golden brown in color – about a minute more. Remove from heat. Add gnocchi to the browned butter, toss, and serve immediately with grated parmesan cheese.