ricotta-gnocchii-with-basil-and-celery-leaf-pesto-e1460025663515
November 2, 2016

Basil and Ricotta Gnocchi

Basil and Ricotta Gnocchi

By head chef Cedric Neri

Preparation time – 20 minutes – Cooking time – 5 minutes

Ingredients – for 8 people

1 ½ kg Ricotta Cheese

6 bunches of Basil (450 grams of pureed leaves)

100 grams Parmesan Cheese

400 grams of plain, whole Flour

3 small Eggs

Start by preparing all the ingredients

  • Place in a mixing bowl the ricotta cheese, basil, parmesan cheese and eggs.

Continue by stirring all the ingredients whilst slowly adding the flour, along with a pinch of salt and pepper to taste. Once all the ingredients are well mixed, fill a piping bag with the mix and with the help of a knife cut small round dumplings. Once the mix is finished place the dumplings in salted water on a high heat. Let the dumplings cook for five minutes and drain.

You can at this stage add a sauce of your choice (for example Bolognese or tomato sauce) but I would simply suggest a sage butter sauce with a sprinkle of parmesan cheese to finish, as the parmesan brings out the delicate taste of the basil.

If you prefer you can substitute basil for spinach to make a completely different, mouth-watering dish.