Homemade Basil Ricotta Gnocchi

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 1 hour 20 minutes

材料

1 cup packed fresh basil leaves

2 eggs, lightly beaten

1 (12 ounce) container whole-milk ricotta cheese, drained well

1 ¼ teaspoons kosher salt

1 pinch cayenne pepper

1 ½ ounces freshly grated Parmigiano-Reggiano cheese

10 tablespoons all-purpose flour

2 tablespoons unsalted butter for browning (Optional)

手順

Briefly blanch basil leaves in simmering water, about 20 seconds. Transfer immediately to a bowl of cold water to stop the cooking. Drain on towels. Place basil in bowl of a blender. Add eggs. Blend until basil is blended in and mixture achieves an even green color with flecks of basil.

Place ricotta in a mixing bowl. Add basil/egg mixture, salt, cayenne, Parmesan cheese, and flour. Thoroughly mix together using a spatula; whisk mixture to ensure ingredient are evenly blended. Cover and refrigerate until chilled and firm, about 2 hours.

Scoop out a small portion of dough using a teaspoon. Using a second spoon, shape into a rounded oval. Repeat until you have enough gnocchi for a batch, about 6 or so.

Bring a large pot of salted water to a simmer. Drop shaped gnocchi in batches into pot as you form them. After a minute or so they will rise to the surface. Continue simmering until they spring back to the touch when you remove one from the water to test it, 2 to 3 more minutes. Transfer to a plate with a slotted spoon to cool. Repeat with the remaining dough.

Optional step: Melt butter in a skillet until bubbling. Add cooked gnocchi and brown on each side. Serve with a dusting of grated Parmesan cheese and a drizzle of the butter from the pan.

栄養

• カロリー: 324 kcal
• 脂肪総量: 18 g
• 飽和脂肪: 11 g
• 不飽和脂肪: 0 g
• コレステロール: 144 mg
• ナトリウム: 906 mg
• 炭水化物総量: 20 g
• 食物繊維: 1 g
• 糖質総量: 1 g
• タンパク質: 19 g