Ricotta Gnocchi with Basil and Chives

Recipe By Roni Pollack

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)

7 ounces (200 grams) ricotta cheese
1/2 cup Shibolim Spelt Flour

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Shibolim Whole Spelt Blend Flour
pinch salt
1/4 teaspoon white pepper
4 quarts water
1 tablespoon Bartenura Olive Oil

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Bartenura Olive Oil
1/2 package chives, chopped
2 tablespoons basil, chopped or 6 cubes Dorot Gardens Frozen Basil

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Dorot Gardens Frozen Basil

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

In a large bowl, mix cheese, flour, salt, and pepper until you have a smooth dough. Refrigerate for half an hour.
Divide dough into 4 balls. Roll each ball into a 1-inch-thick rope and cut into 1-inch pieces.
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.
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.

Photography: Daniel Lailah

Food Styling: Amit Farber

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