Ricotta Gnocchi with Basil and Chives

Roni Pollack Recipe By Roni Pollack
  • Cook & Prep: 4 h
  • Serving: 4
  • Contains:

This recipe, with its all-fresh ingredients, is like nothing you’ve ever tried before. It’s a bit of a patchke, but worth the effort!

Ingredients (8)

Main ingredients

Start Cooking

Prepare the Cheese

  1. Place ricotta cheese in a strainer lined with a clean cloth for several hours to drain excess liquid.

Prepare the Gnocchi

  1. In a large bowl, mix cheese, flour, salt, and pepper until you have a smooth dough. Refrigerate for half an hour.

  2. Divide dough into 4 balls. Roll each ball into a 1-inch-thick rope and cut into 1-inch pieces.

  3. Boil water in a large pot over high flame. Lower flame to a simmer. Drop gnocchi pieces into boiling water and cook for 3 minutes, until gnocchi floats to the surface. Drain liquid and transfer gnocchi to a bowl.

  4. Heat olive oil in a frying pan over medium flame and add gnocchi, chives, and basil. Sauté for 2 minutes to allow flavors to blend. Serve hot.

Credits

Photography: Daniel Lailah

Food Styling: Amit Farber

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