Please enter the email you’re using for this account.
Dairy
Medium
4 Hours
Diets 
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!
1/2 package chives, chopped
2 tablespoons basil, chopped or 6 cubes Dorot Gardens Frozen Basil
1 tablespoon Bartenura Olive Oil
7 ounces (200 grams) ricotta cheese
pinch salt
1/2 cup Shibolim Spelt Flour
4 quarts water
1/4 teaspoon white pepper
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
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation