Ingredients for Basil Gnocchi
- 2 tablespoons butter (plus 1/2 cup butter, optional for browned butter sauce)
- 2 cups all-purpose flour (plus more for kneading)
- 1 lb potatoes
- 1 tablespoon sea salt (for boiling water) and sea salt to taste (for gnocchi)
- 2 cups packed fresh basil leaves
- 1/4 cup extra virgin olive oil
- fresh ground black pepper to taste
- 6 quarts water
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How to Make Basil Gnocchi
- Peel 1 lb of potatoes and cut into chunks. Steam or boil until cooked through and tender (about 15-20 minutes).
- While potatoes cook, blend 2 cups packed fresh basil leaves with 1/4 cup extra virgin olive oil in a food processor until smooth.
- Once potatoes are cooked, mash them with a fork. Add 2 tablespoons of butter, salt, and pepper to taste. Mash until the butter is melted and the mixture is smooth.
- Set aside for a few minutes to cool slightly, until the potatoes are warm but not too hot to handle.
- Stir in the basil and olive oil mixture.
- Gradually add 2 cups of all-purpose flour, mixing until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead gently for 5 minutes, adding more flour as needed until the dough is soft, pliable, and not sticky.
- Divide the dough into 4 equal pieces. Roll each piece into a long, thin rope (about 1/2 inch thick). Cut the ropes into 1-inch pieces.
- Fill a large saucepan with 6 quarts of water and bring to a boil. Add 1 tablespoon of salt.
- Gently add half of the gnocchi to the boiling water. Cook for 1-2 minutes after they float to the surface.
- Remove the cooked gnocchi with a slotted spoon and set aside, keeping them warm. Repeat with the remaining gnocchi.
- Serve immediately with your favorite sauce, or try the browned butter method: Melt 1/2 cup butter in a pan until nutty brown, then toss the cooked gnocchi until crispy.
- Enjoy your delicious homemade Basil Gnocchi!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
4g
Fat
21g
Carbs
23g
