Ricotta & Parmigiano Reggiano Gnocchi Tossed in Butter & Basil | How to make Ricotta & Parmigiano Reggiano Gnocchi Tossed in Butter & Basil

By Agri form  |  3rd Feb 2016  |  
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  • Ricotta & Parmigiano Reggiano Gnocchi Tossed in Butter & Basil, How to make Ricotta & Parmigiano Reggiano Gnocchi Tossed in Butter & Basil
Ricotta & Parmigiano Reggiano Gnocchi Tossed in Butter & Basilby Agri form
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

2

0





About Ricotta & Parmigiano Reggiano Gnocchi Tossed in Butter & Basil Recipe

A classic and simple gnocchi recipe that can be cooked easily at home.

Ricotta & Parmigiano Reggiano Gnocchi Tossed in Butter & Basil

Ingredients to make Ricotta & Parmigiano Reggiano Gnocchi Tossed in Butter & Basil

  • 80 gms Parmigiano Reggiano
  • 100 gms Plain flour
  • 600 gm Ricotta, drained
  • 1 egg
  • Salt and nutmeg to taste
  • For the Sauce:
  • 100 gms butter
  • Handful Basil leaves

How to make Ricotta & Parmigiano Reggiano Gnocchi Tossed in Butter & Basil

  1. Grate the Parmigiano Reggiano into a bowl. Add ricotta and flour to the bowl egg and mix again.
  2. Remove dough from the bowl. Roll portions into small ‘sausage’ shapes and then cut into gnocchi pieces (around 1.5 cm each in length). Score the gnocchi by rolling pieces over the back of a fork if you so desire.
  3. Boil a pot of water with some salt and olive oil. Once water it boils, add the gnocchi. When they rise to the top, it means they are cooked (approx. 5 mins). Drain with a slotted spoon.
  4. Melt the butter in a separate pan, add some fresh basil and toss the gnocchi into it.
  5. Serve right away with a generous sprinkling of Parmigiano Reggiano.

My Tip:

If you want to add a bit of oomph factor, you can add a few drops of balsamic in the melted butter before adding the gnocchi.

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