Basil gnocchi
Basil gnocchi is a fluffy Italian dish made from mashed potatoes and flavored with fresh basil, finished with a buttery sauté. This simple recipe results in a comforting meal that pairs well with various sauces.
Cook time 45 min
Prep time 30 min
Ingredients:
5 potatoes1 yolk
1 tsp salt
1 cup grated parmesan cheese
1 cup all-purpose white wheat flour
1/2 cup butter
Basil gnocchi is a delightful Italian dish that combines the light, fluffy texture of potato gnocchi with the aromatic flavor of fresh basil. This recipe is perfect for a cozy dinner at home and pairs wonderfully with a variety of sauces. Making gnocchi from scratch might seem daunting, but with a few simple ingredients and some careful attention, you can create a restaurant-quality dish right in your own kitchen.
Instructions:
- Begin by scrubbing the potatoes under running water to remove any dirt.
- Place the potatoes in a large pot, cover them with cold water, and add a pinch of salt.
- Bring the water to a boil on high heat, then reduce the heat to medium and cook until the potatoes are tender when pierced with a fork, about 20-25 minutes.
- Drain the potatoes and allow them to cool slightly until they are comfortable to handle.
- Peel the potatoes and pass them through a potato ricer or mash them well to ensure there are no lumps.
- Spread the mashed potatoes on a clean working surface and let them cool completely.
- Once the potatoes are completely cooled, create a well in the center of the mashed potatoes.
- Add the egg yolk and salt into the well.
- Gradually add the grated Parmesan cheese and flour.
- Using your hands, gently mix and knead the ingredients together until a soft dough forms. Be careful not to overwork the dough to avoid making it tough. Add a little more flour if the dough is too sticky.
- Divide the dough into 4-6 portions for easier handling.
- On a lightly floured surface, roll each portion into a long rope-like shape, about 1/2-inch in diameter.
- Cut the ropes into 1-inch pieces to form the gnocchi.
- If desired, roll each piece over the tines of a fork to create grooves (this helps the sauce to cling better).
- Bring a large pot of salted water to a boil.
- Add the gnocchi in batches to avoid overcrowding, giving them a gentle stir to prevent sticking.
- Cook the gnocchi until they float to the surface, which usually takes about 2-3 minutes.
- Use a slotted spoon to remove the cooked gnocchi and transfer them to a plate.
- In a large skillet, melt the butter over medium heat.
- Once the butter is melted and begins to foam, add the cooked gnocchi to the skillet.
- Sauté the gnocchi in the butter until they are golden brown and crispy on the edges, about 5-7 minutes.
- Plate the sautéed gnocchi and garnish with fresh basil leaves, if desired.
- Serve immediately while hot, and enjoy your homemade basil gnocchi.
Making basil gnocchi from scratch is a rewarding process that results in a delicious, melt-in-your-mouth dish bursting with flavor. With a bit of practice and these helpful tips, you'll be able to prepare this impressive dish with ease. Whether enjoyed with a simple butter sauce or a more elaborate accompaniment, basil gnocchi is sure to become a favorite in your culinary repertoire.
Basil gnocchi FAQ:
Boil the potatoes for about 20-25 minutes or until they are tender when pierced with a fork. This ensures the potatoes are cooked through and easy to mash.
Waxy potatoes like Yukon Gold are ideal for gnocchi, as they provide the right texture. You can also use starchy potatoes like Russets, but they may result in a fluffier gnocchi.
Yes, you can substitute the egg yolk with a flaxseed meal or chia seed gel for a vegan option. Use 1 tablespoon of flaxseed meal or chia seeds mixed with 2.5 tablespoons of water and let it sit until it thickens.
Store leftover cooked gnocchi in an airtight container in the refrigerator for up to 3 days. For uncooked gnocchi, freeze them on a baking sheet before transferring to a freezer-safe bag, where they can be stored for up to 2 months.
If your gnocchi dough is too sticky, gradually add more flour, a tablespoon at a time, while gently kneading until it reaches a soft, workable consistency. Be careful not to overwork the dough to keep it tender.
Cooking Tips:
- Choose starchy potatoes like Russets, as they yield a fluffier gnocchi.
- Make sure to cool the boiled potatoes sufficiently before mashing them to prevent the dough from becoming too sticky.
- Use a potato ricer or fine grater for the smoothest, lump-free potato base.
- Incorporate the flour gradually to avoid overworking the dough, which can make the gnocchi dense instead of light.
- Dust your work surface and hands with flour to prevent the dough from sticking.
- When rolling the dough into ropes, aim for consistency in thickness to ensure even cooking.
- Boil the gnocchi in small batches to prevent them from sticking together and to maintain a consistent cooking temperature.
- The gnocchi are done when they float to the surface of the water; give them a few extra seconds before scooping them out for the perfect texture.
Nutrition Facts
4 ServingsCalories 610kcal
Protein 16g
Carbohydrates 70g
Fiber 6g
Sugar 2.33g
Fat 30g
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