Basil gnocchi
Discover the ultimate Basil Gnocchi recipe made with tender potatoes, rich egg yolk, savory parmesan cheese, and a hint of salt. Perfectly complemented with a buttery finish, this mouthwatering dish will elevate your homemade Italian cuisine to the next level. Simple ingredients, exquisite flavor!
- 20 Apr 2024
- Cook time 45 min
- Prep time 30 min
- 4 Servings
- 6 Ingredients
Basil gnocchi is a delightful Italian dish that combines the light, fluffy texture of potato gnocchi with the aromatic flavor of fresh basil. This recipe is perfect for a cozy dinner at home and pairs wonderfully with a variety of sauces. Making gnocchi from scratch might seem daunting, but with a few simple ingredients and some careful attention, you can create a restaurant-quality dish right in your own kitchen.
Ingredients:
Instructions:
- Begin by scrubbing the potatoes under running water to remove any dirt.
- Place the potatoes in a large pot, cover them with cold water, and add a pinch of salt.
- Bring the water to a boil on high heat, then reduce the heat to medium and cook until the potatoes are tender when pierced with a fork, about 20-25 minutes.
- Drain the potatoes and allow them to cool slightly until they are comfortable to handle.
- Peel the potatoes and pass them through a potato ricer or mash them well to ensure there are no lumps.
- Spread the mashed potatoes on a clean working surface and let them cool completely.
- Once the potatoes are completely cooled, create a well in the center of the mashed potatoes.
- Add the egg yolk and salt into the well.
- Gradually add the grated Parmesan cheese and flour.
- Using your hands, gently mix and knead the ingredients together until a soft dough forms. Be careful not to overwork the dough to avoid making it tough. Add a little more flour if the dough is too sticky.
- Divide the dough into 4-6 portions for easier handling.
- On a lightly floured surface, roll each portion into a long rope-like shape, about 1/2-inch in diameter.
- Cut the ropes into 1-inch pieces to form the gnocchi.
- If desired, roll each piece over the tines of a fork to create grooves (this helps the sauce to cling better).
- Bring a large pot of salted water to a boil.
- Add the gnocchi in batches to avoid overcrowding, giving them a gentle stir to prevent sticking.
- Cook the gnocchi until they float to the surface, which usually takes about 2-3 minutes.
- Use a slotted spoon to remove the cooked gnocchi and transfer them to a plate.
- In a large skillet, melt the butter over medium heat.
- Once the butter is melted and begins to foam, add the cooked gnocchi to the skillet.
- Sauté the gnocchi in the butter until they are golden brown and crispy on the edges, about 5-7 minutes.
- Plate the sautéed gnocchi and garnish with fresh basil leaves, if desired.
- Serve immediately while hot, and enjoy your homemade basil gnocchi.
Tips:
- Choose starchy potatoes like Russets, as they yield a fluffier gnocchi.
- Make sure to cool the boiled potatoes sufficiently before mashing them to prevent the dough from becoming too sticky.
- Use a potato ricer or fine grater for the smoothest, lump-free potato base.
- Incorporate the flour gradually to avoid overworking the dough, which can make the gnocchi dense instead of light.
- Dust your work surface and hands with flour to prevent the dough from sticking.
- When rolling the dough into ropes, aim for consistency in thickness to ensure even cooking.
- Boil the gnocchi in small batches to prevent them from sticking together and to maintain a consistent cooking temperature.
- The gnocchi are done when they float to the surface of the water; give them a few extra seconds before scooping them out for the perfect texture.
Making basil gnocchi from scratch is a rewarding process that results in a delicious, melt-in-your-mouth dish bursting with flavor. With a bit of practice and these helpful tips, you'll be able to prepare this impressive dish with ease. Whether enjoyed with a simple butter sauce or a more elaborate accompaniment, basil gnocchi is sure to become a favorite in your culinary repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 610kcal | 24% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 6g | 16% |
| Sugar 2.33g | 2% |
| Fat | |
| Fat 30g | 36% |
| Saturated 16g | 54% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 270ug | 30% |
| Choline 80mg | 14% |
| Vitamin B1 0.31mg | 26% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 3.17mg | 20% |
| Vitamin B6 0.80mg | 47% |
| Vitamin B9 55ug | 13% |
| Vitamin B12 0.35ug | 15% |
| Vitamin C 50mg | 55% |
| Vitamin E 0.39mg | 3% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 230mg | 17% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 2.62mg | 24% |
| Magnesium, Mg 80mg | 18% |
| Phosphorus, P 330mg | 27% |
| Potassium, K 1160mg | 34% |
| Selenium, Se 16ug | 30% |
| Sodium, Na 850mg | 57% |
| Zinc, Zn 2.09mg | 19% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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