Lemon Basil Ricotta Gnocchi with Garlic Butter Sauce

Ingredients

• 1 cup ricotta cheese, drained
• 3/4 cup all-purpose flour, plus more for dusting
• 1 large egg
• 1/4 cup grated Parmesan, plus more to serve
• 1/4 cup chopped fresh basil
• 1 tbsp lemon zest
• 3 garlic cloves, minced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• Salt and black pepper

Steps

1. Drain the ricotta in a sieve for at least 30 minutes, or overnight if you can. Wet ricotta needs far more flour to hold together, and flour is what makes gnocchi heavy.
2. Mix the drained ricotta with the egg, Parmesan, basil, lemon zest, 1 teaspoon salt, and plenty of pepper, then fold in the flour with a light hand.
3. Stop mixing the moment it comes together into a soft, tacky dough. Kneading develops gluten and turns ricotta gnocchi rubbery.
4. Chill the dough for 20 minutes so it firms up and handles more easily.
5. On a well-floured surface, roll the dough into ropes about 3/4 inch thick, cut them into 1-inch pieces, and press each lightly with a fork.
6. Test one first: drop a single gnocco into simmering salted water. If it breaks apart, work another tablespoon of flour into the dough before shaping the rest.
7. Bring a wide pan of salted water to a gentle simmer, not a rolling boil, and cook the gnocchi in two batches for 2 to 3 minutes, until they float and hold together.
8. Melt the butter with the olive oil and garlic over medium-low heat for 2 minutes, until fragrant but not browned, then toss the drained gnocchi through and serve with extra Parmesan and basil.

Allergen note: Contains gluten, dairy, and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.