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Ricotta gnocchi with brown butter & crisp basil
Ricotta gnocchi with brown butter & crisp basil
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 300g fresh ricotta
  • 100g creamy feta, crumbled
  • 20g (1/4 cup) finely grated parmesan or Vegetarian Hard Cheese
  • 1 egg, lightly whisked
  • 75g (1/2 cup) plain flour
  • 82.50 ml chopped fresh basil
  • Plain flour, extra, to dust
  • 100g unsalted butter, cubed
  • 28 basil leaves
  • Shaved parmesan or Vegetarian Hard Cheese, to serve
Instructions:
  • In a food processor, blend together ricotta, feta, parmesan, and egg until smooth. Add flour and pulse until mixed. Transfer to a bowl and fold in chopped basil. Season with salt and pepper. Chill in the fridge for 1 1/2 hours before using.
  • Preheat the oven to 150C. Dust a baking tray with some extra plain flour using a sieve. Use 2 teaspoons to scoop the ricotta mixture, shape it into rough balls, and place in a single layer on the tray (makes about 24). Dust the balls with flour.
  • Bring a large saucepan of salted water to a boil over high heat. Gently add half of the gnocchi to the water and cook for 5 minutes until tender. Transfer cooked gnocchi to an ovenproof dish, cover with foil, and keep warm in the preheated oven. Repeat with the remaining gnocchi in the same way.
  • Melt 40g of butter in a frying pan over medium heat until it foams. Add basil leaves and cook, shaking pan occasionally, for 1-2 minutes until basil is crispy but not browned. Drain on paper towel. Discard butter, wipe pan clean, then add the remaining butter and heat over medium heat for 2 minutes until it turns a light brown. Remove from heat promptly.
  • Plate the gnocchi, drizzle with aromatic brown butter, garnish with crispy basil leaves, and sprinkle with additional parmesan cheese.

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