Ricotta gnocchi are the weeknight answer to homemade pasta. Just mix together ricotta, eggs, basil, mint and Parmesan until a workable dough forms. Then roll it into logs, cut into bite-sized pieces and boil for a minute or two. Tossed with an herby tomato sauce and finished with fresh herbs and Parmesan, this is the perfect dinner for chilly fall evenings.
| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 2 cups whole-milk ricotta (about 16 ounces)
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1 cup freshly grated Parmesan, plus more for serving
- 2 large eggs
- 1/2 cup finely chopped chives
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour, plus more for dusting and shaping
- 1 1/2 cups tomato sauce (half a 24-ounce jar)
- Extra-virgin olive oil, for drizzling
Instructions
- Line a plate with a clean kitchen towel or a layer of 2 to 3 paper towels. Spread the the ricotta on the towel in a thin, even layer with a rubber spatula; this will help remove any excess moisture from the ricotta. Fold the edges of the towel over the ricotta, lightly press down and set aside to drain, about 15 minutes.
- Finely chop 1/2 cup of the basil leaves and 1/2 cup of the mint leaves, reserving the remaining leaves for garnish.
- In a large bowl, mix the chopped basil and mint, drained ricotta, Parmesan, eggs, 1/4 cup of the chives, 2 teaspoons salt and a healthy crack of black pepper with a rubber spatula until smooth and well-combined. Add the flour in 4 parts (1/4 cup at a time), delicately folding with the spatula between each addition to make sure the gnocchi dough remains light and fluffy.
- Bring a large pot of water to a boil. Line a baking sheet with parchment paper and dust with flour. Set aside.
- Dust a clean counter or cutting board with flour. Scoop the dough out of the bowl and onto the floured surface, dust with more flour and use your hands to form into a thick ball. Divide the dough into 4 equal pieces. Roll each piece into a 12-inch-long and 1/2-inch-thick snake. Using a sharp knife or pastry cutter, cut into 1 1/2-inch pieces and place on the prepared baking sheet until ready to cook.
- In a large skillet, bring the tomato sauce to a simmer over medium heat, 2 to 3 minutes. Reduce the heat to low to keep warm.
- Season the boiling water heavily with salt. Add the gnocchi and cook until they float to the top, 1 to 3 minutes. Transfer the gnocchi directly to the sauce using a slotted spoon or spider, add 1 cup of the pasta cooking water and delicately toss together until warmed through, taking care to not break the gnocchi.
- To plate, divide the gnocchi and sauce among 6 shallow bowls and top with Parmesan, the reserved basil and mint, the remaining 1/4 cup chives and a drizzle of olive oil. Enjoy!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 379 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 23 g |
| Cholesterol | 117 mg |
| Sodium | 702 mg |
Reviews
I didn’t use mint. I used spinach and it turned out the same!
This was easy to make and very satisfying.
This recipe was so easy and incredibly delicious! My husband, myself, and my picky 3 year old son, all loved it. I will definitely make this again.