Ricotta gnocchi with brown butter & crisp basil
Experience the delightful blend of flavors with our Ricotta Gnocchi with Brown Butter & Crisp Basil. This easy-to-make recipe combines creamy ricotta and tangy feta to create pillowy gnocchi, perfectly complemented by nutty brown butter and aromatic basil. A touch of salt and pepper brings it all together, making this dish a perfect choice for a comforting yet elegant meal. Ideal for weeknight dinners or special occasions, this unique twist on classic gnocchi will become a favorite in no time.
- 14 Apr 2024
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 5 Ingredients
{'text': 'Ricotta gnocchi with brown butter & crisp basil is an exquisite yet simple dish that brings together the creamy richness of ricotta and feta with the nutty flavor of brown butter and the fresh, aromatic notes of basil. This delicate Italian recipe is perfect for a cozy dinner at home or an elegant dinner party. Follow this guide to create a delightful meal that will impress your family and friends.'}
Ingredients:
Instructions:
- In a large mixing bowl, combine the ricotta cheese, feta cheese, and egg. Mix well until all ingredients are thoroughly blended and the mixture is smooth.
- Season the mixture with salt and pepper to taste. Remember, feta can be quite salty, so taste before adding additional salt.
2. Form the Gnocchi:
- On a lightly floured surface, scoop small portions of the mixture and gently roll into small balls or oval shapes to form the gnocchi. If the dough is too sticky, you can lightly dust your hands with flour to make handling easier.
- Set the formed gnocchi aside on a floured tray to prevent sticking.
- Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the boiling water in batches to avoid overcrowding.
- Cook the gnocchi until they float to the surface, which should take about 2-4 minutes. Once they float, let them cook for an additional 1-2 minutes to ensure they are cooked through.
- Using a slotted spoon, transfer the cooked gnocchi to a plate lined with paper towels to drain excess water.
- In a large skillet, melt the butter over medium heat. Let it cook, swirling the pan occasionally, until it turns a golden brown and develops a nutty aroma. Be careful not to let it burn.
- (Optional) If you wish to add a nice crispy texture and fragrant flavor, add fresh basil leaves to the skillet during the last minute of browning the butter. The basil will crisp up quickly.
- Add the cooked gnocchi to the skillet with the brown butter. Toss gently to coat the gnocchi in the butter and allow them to crisp slightly on the outside, about 1-2 minutes.
- Transfer the gnocchi to serving plates and spoon any remaining brown butter from the skillet over the top.
- Garnish with crispy basil leaves if using, and an additional sprinkle of freshly ground pepper or grated cheese if desired.
- Serve immediately while hot. Enjoy your delicious Ricotta Gnocchi with Brown Butter & Crisp Basil!
Tips:
- Ensure the ricotta cheese is well-drained to avoid soggy gnocchi.
- Don't overcrowd the pan when browning the butter to achieve an even, nutty flavor.
- Use fresh basil leaves for the best flavor and aroma.
- Season the gnocchi mixture and butter sauce adequately for a balanced taste.
- Be gentle when mixing and forming the gnocchi to maintain a light and fluffy texture.
{'text': "And there you have it—a delightful plate of Ricotta gnocchi with brown butter & crisp basil. The creamy gnocchi combined with the nutty, aromatic brown butter and crisp basil leaves create a harmony of flavors that is both comforting and sophisticated. This dish isn't just simple to make but also provides a beautiful centerpiece for any dining occasion. Enjoy!"}
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 380kcal | 15% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 4.21g | 1% |
| Fiber 0.00g | 0% |
| Sugar 0.36g | 0% |
| Fat | |
| Fat 36g | 41% |
| Saturated 20g | 65% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 330ug | 36% |
| Choline 60mg | 11% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.40mg | 31% |
| Vitamin B3 0.33mg | 2% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.78ug | 33% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.22mg | 1% |
| Vitamin K 2.88ug | 2% |
| Minerals | |
| Calcium, Ca 310mg | 24% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 0.67mg | 6% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 110mg | 3% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 400mg | 27% |
| Zinc, Zn 1.77mg | 16% |
| Water | |
| Water 70g | - |
| * 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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