I tend to keep the plating fairly basic for these, but any of your favorite pasta sauces should work. They‘re great as a main course, especially if you accessorize with some seasonal vegetables, but “as is,” they also make for a stellar side dish, or first course. I really hope you give this basil ricotta gnocchi recipe a try soon. Enjoy!
Ingredients for 4 Portions Basil Ricotta Gnocchi:
12-ounce container whole milk ricotta cheese (1 1/2 cups), *drained well
2 eggs, lightly beaten
1 cup packed fresh basil leaves, blanched in boiling water
1 1/4 teaspoons kosher salt, or to taste
1 1/2 ounces freshly grated Parmesan (about 1 not-packed cup)
pinch of cayenne pepper
1/2 cup plus 2 tablespoons all-purpose flour
unsalted butter for optional browning
Note: Cook a test piece of dough in salted water, and check for seasoning. Add more salt if needed
*My fancy basket ricotta tends to be low-moisture, so if you’re using the much wetter supermarket brands, be sure to drain in a strainer in the fridge for a few
hours to allow the excess water to drip out.