Dazzling Herb Gnocchi With Basil Oil |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This has a wonderful burst of flavor with all the fresh herbs and the basil oil. The ricotta gnocchi recipe has been included. This is a Donna Hay recipe. The prep time is far shorter than it looks, don't let the list of ingredients scare you Ingredients:
2 teaspoons lemon zest |
1/4 cup chopped mint leaf |
1/4 cup chopped flat leaf parsley |
1/4 cup chopped basil leaves |
sea salt |
black pepper |
parmesan cheese |
1 cup chopped basil leaves, extra |
1/2 cup olive oil |
2 tablespoons lemon juice |
1/4 cup parmesan cheese, grated |
sea salt |
black pepper |
500 g fresh ricotta cheese |
1/2 cup finely grated parmesan cheese |
2 eggs, lightly beaten |
1 cup plain all-purpose flour |
sea salt |
black pepper |
Directions:
1. *For the Basil Oil.*.
2. To make the basil oil, place the extra basil, oil, lemon juice, Parmesan, salt and pepper in the bowl of a food processor and process until finely chopped. Set aside.
3. *For the Herb Gnocchi.*.
4. Follow the basic gnocchi recipe, adding the lemon zest, mint, parsley, basil, salt and pepper to the mixture.
5. Place the ricotta, Parmesan, eggs, flour, salt and pepper in a bowl and mix well to combine.
6. Turn out the mixture on a lightly floured surface and roll into 4 15cm (6 in)long ropes. Cut into 2cm (3/4 in) lengths and press lightly with the back of a fork.
7. Place in a large saucepan of salted water over high heat. Bring to a boil and cook the gnocchi in batches for 2-3 minutes or until cooked through. Remove with slotted spoon and place in serving bowls.
8. Place in a large saucepan of salted water over high heat. Bring to a boil and cook the gnocchi in batches for 2-3 minutes or until cooked through. Remove with slotted spoon and place in serving bowls.
9. *To Serve.*.
10. Spoon the basil oil over the cooked gnocchi and toss to coat. Top with the Parmesan cheese.
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