Fresh Ricotta Gnocchi with Basil and Chives
Tender homemade gnocchi made with creamy ricotta cheese and spelt flour, tossed with fresh herbs for a light and flavorful pasta dish. The ricotta creates pillowy-soft dumplings that are much easier to make than traditional potato gnocchi, while the combination of fragrant basil and mild chives adds brightness. Perfect for a weeknight dinner or elegant enough for entertaining, this recipe delivers restaurant-quality results with simple ingredients and straightforward techniques.
Ingredients
- ½ package chives, chopped
- 2 tablespoons basil, chopped or 6 cubes Dorot Gardens Frozen Basil
- 1 tablespoon Bartenura Olive Oil
- 7 ounces ricotta cheese
- 1 pinch salt
- ½ cup Shibolim Spelt Flour
- 4 quarts water
- ¼ teaspoon white pepper
Instructions
- 1
Place ricotta cheese in a strainer lined with a clean cloth for several hours to drain excess liquid
- 2
Mix cheese, flour, salt, and pepper in a large bowl until you have a smooth dough
- 3
Refrigerate dough for half an hour
- 4
Divide dough into 4 balls and roll each ball into a 1-inch-thick rope
- 5
Cut ropes into 1-inch pieces
- 6
Boil water in a large pot over high flame, then lower flame to a simmer
- 7
Drop gnocchi pieces into boiling water and cook for 3 minutes, until gnocchi floats to the surface
- 8
Drain liquid and transfer gnocchi to a bowl
- 9
Heat olive oil in a frying pan over medium flame
- 10
Add gnocchi, chives, and basil to the pan
- 11
Sauté for 2 minutes to allow flavors to blend
- 12
Serve hot
Tips
Draining the ricotta is crucial for preventing sticky, wet gnocchi dough that falls apart during cooking.
Don't overwork the dough when mixing - just combine until smooth to keep gnocchi tender.
Test one gnocchi first to check cooking time, as they're done when they float to the surface.
Good to Know
Refrigerate cooked gnocchi for up to 2 days. Reheat gently in a skillet with a little olive oil.
Shape gnocchi up to 4 hours ahead and keep covered in refrigerator until ready to cook.
Serve immediately while hot for best texture. Pair with grated Parmesan cheese and a drizzle of good olive oil.
Common Mistakes
Don't skip draining the ricotta to avoid mushy gnocchi that breaks apart
Avoid overcooking the gnocchi to prevent them from becoming dense and chewy
Substitutions
FAQ
Can I freeze the shaped gnocchi?
Yes, freeze shaped gnocchi on a baking sheet, then transfer to bags. Cook directly from frozen, adding 1-2 minutes to cooking time.
What if my dough is too sticky?
Add flour gradually, 1 tablespoon at a time, until the dough is workable but still soft. Too much flour will make tough gnocchi.
How long will leftover gnocchi keep?
Cooked gnocchi keeps 2-3 days refrigerated. Reheat gently in a skillet with olive oil to restore texture.