Basil Ricotta Gnocchi Recipe - How to Make Easy Ricotta Cheese Dumplings
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Date: 2019-07-25
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Comments and reviews: 9
Nienke Fleur Luchtmeijer
I actually enjoy the more heavy/dense potato kind, that's what I usually love about gnocchi, so this recipe probably isn't for me (although I certainly like the idea of adding basil, but nevertheless it seems like a good recipeI think this would go great with some sun-dried tomatoes and dry roasted pine nuts, and perhaps a side of rucola (a. k. a. rocket lettuce) salad with a dressing of balsamic vinegaralso, the shape you make with the spoons is called a quenelle, sounds fancier than gnocchi-ish shape dumpling; ): )
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I actually enjoy the more heavy/dense potato kind, that's what I usually love about gnocchi, so this recipe probably isn't for me (although I certainly like the idea of adding basil, but nevertheless it seems like a good recipeI think this would go great with some sun-dried tomatoes and dry roasted pine nuts, and perhaps a side of rucola (a. k. a. rocket lettuce) salad with a dressing of balsamic vinegaralso, the shape you make with the spoons is called a quenelle, sounds fancier than gnocchi-ish shape dumpling; ): )
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Bottle cap
I rarely make your recipes. I can't afford to shop at the grocery store with all the hybrids outside often. But when I'm eating a steaming pile of korean sir fry that came out of a jar, poured over pad thai noodles I under cooked, it makes me feel better watching you struggle with a food processor and a whisk. Thanks Chef John.
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I rarely make your recipes. I can't afford to shop at the grocery store with all the hybrids outside often. But when I'm eating a steaming pile of korean sir fry that came out of a jar, poured over pad thai noodles I under cooked, it makes me feel better watching you struggle with a food processor and a whisk. Thanks Chef John.
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Robert Dotson
Be sure to drain your cheese very well with some cheesecloth or something. I tried to make this with soggier ricotta but the mixture does not hold together very well in the boiling water. (Yes I know he mentioned this on the blog, I suck at reading) Very delicious recipe though.
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Be sure to drain your cheese very well with some cheesecloth or something. I tried to make this with soggier ricotta but the mixture does not hold together very well in the boiling water. (Yes I know he mentioned this on the blog, I suck at reading) Very delicious recipe though.
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yoya18
why, chef john, do you describe potato gnocchi as such a difficult thing to make? they really are not, I can show you an easy technique that makes them perfect, fluffy, easy and awesome These ones do look fantastic too, by the way, and I will definitely try them; )
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why, chef john, do you describe potato gnocchi as such a difficult thing to make? they really are not, I can show you an easy technique that makes them perfect, fluffy, easy and awesome These ones do look fantastic too, by the way, and I will definitely try them; )
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blahh blah
Not sure uf this would ruin this dish, but say I wanted to lightly coat this in some seasoned flour or breadcrumbs would this take itvto the next level ORRR just ruin the dish altogether making waste like 10-12 bucks ultimately pissung me off. Just curious?
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Not sure uf this would ruin this dish, but say I wanted to lightly coat this in some seasoned flour or breadcrumbs would this take itvto the next level ORRR just ruin the dish altogether making waste like 10-12 bucks ultimately pissung me off. Just curious?
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Turn On Da Tuna
Oooh I tried to make these without basil and with a sage butter sauce last year The gnocchi were amazing but I couldn't get the sauce right. Chef John, you wouldn't have a pasta w/ sage sauce recipe somewhere in your book? :D
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Oooh I tried to make these without basil and with a sage butter sauce last year The gnocchi were amazing but I couldn't get the sauce right. Chef John, you wouldn't have a pasta w/ sage sauce recipe somewhere in your book? :D
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Louise Laurenius
Great recipe In Italy these are not called gnocchi - or dumplings - but gnudi, a word derived from nudi, meaning naked - as is basically just is the filling of a ravioli, without its pasta coating, hence naked filling: )
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Great recipe In Italy these are not called gnocchi - or dumplings - but gnudi, a word derived from nudi, meaning naked - as is basically just is the filling of a ravioli, without its pasta coating, hence naked filling: )
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Danielle Anderson
Hey so I tried one of your previous recipes that used blanched basil in a blender (for hummus) and the leaves wrapped around the blades and made smoke pour out of the motor. How do I prevent that from happening?
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Hey so I tried one of your previous recipes that used blanched basil in a blender (for hummus) and the leaves wrapped around the blades and made smoke pour out of the motor. How do I prevent that from happening?
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caligal2010
Chef, what is the brand of cheese that you use? All the fresh parm cheeses at my local stores give me a really hard/dry texture of cheese once grated. I can not find any parm that looks like yours when I grate: (
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Chef, what is the brand of cheese that you use? All the fresh parm cheeses at my local stores give me a really hard/dry texture of cheese once grated. I can not find any parm that looks like yours when I grate: (
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