Just found this recipe and I was wondering what sauce to use with this recipe. I made a few sauces and it goes with tomato sauce, pesto, butter, ketchup, chicken, 4 cheese, it goes well with everything.
Basil Gnocchi Recipe
Recipes > Italian Recipes > Italian Main Course Recipes > Italian Gnocchi Recipes
![Basil Gnocchi Recipe Basil Gnocchi Recipe](Images/Basil-Gnocchi-Recipe.webp)
If you told anyone Basil Gnocchi they would automatically think about Gnocchi with some Pesto Sauce. This is probably one of those time you're friend will look at you surprised, because this time the Basil is integrated into Gnocchi.
Basil Gnocchi is a delicious and easy-to-make pasta dish that is perfect for any occasion. Unlike traditional gnocchi, this recipe includes fresh sweet basil, which gives the pasta a unique and flavorful twist. When choosing the ingredients for this dish, it is important to select high-quality potatoes, fresh basil, and high-protein flour to ensure the gnocchi has a light, fluffy texture.
JUMP TO:
INGREDIENTS:
To ensure that your Basil Gnocchi turns out perfectly every time, there are a few tips to keep in mind. First, use high-quality potatoes that are suitable for mashing, such as russet or Yukon Gold potatoes. These varieties are high in starch and low in moisture, which makes them perfect for gnocchi. Similarly, choose fresh basil that has a bright green color and a strong, sweet aroma. For the flour, look for a high-protein variety, such as bread flour, which will help to create a light, airy texture.
MAIN STEPS:
To make Basil Gnocchi, start by boiling potatoes until they are soft and tender. Once they have cooled slightly, peel the potatoes and pass them through a potato ricer to create a smooth, mashed potato consistency. Next, mix in the flour, egg, chopped basil, and salt, kneading the mixture together until it forms a pliable dough. Roll the dough out into long, thin strips, and cut them into small pieces. Finally, cook the gnocchi in boiling salted water until they float to the surface, before draining and serving with your favorite sauce.
SERVED WITH:
When serving Basil Gnocchi, there are many dishes and desserts that pair well with this classic Italian pasta. For a main course, consider serving it with a simple tomato sauce, Pesto, or creamy alfredo sauce. It also pairs well with grilled chicken or shrimp, roasted vegetables, or a fresh garden salad. For dessert, try serving a classic Italian dessert, or a twisted Italian dessert like Matcha Tiramisu, Raspberry Panna Cotta, or gelato.
Basil Gnocchi is a versatile dish that can be paired with a variety of other dishes and flavors. Here are ten dishes from around the world that could be served alongside Basil Gnocchi:
Italian Cherry Tomato Sauce: A classic Italian cherry tomato sauce is a perfect pairing for Basil Gnocchi. Made with fresh cherry tomatoes, garlic, and basil, this sauce is full of flavor and pairs well with the delicate flavors of the gnocchi.
Pesto: Another classic Italian sauce, pesto is made with fresh basil, garlic, olive oil, pine nuts, and Parmesan cheese. The flavors of the pesto complement the basil in the gnocchi perfectly.
Meatballs: For a heartier meal, serve your Basil Gnocchi with some homemade Italian-style meatballs. The meaty flavors and savory sauce will balance the lightness of the gnocchi.
Grilled Vegetables: A side of grilled vegetables, such as zucchini, eggplant, and bell peppers, can provide a refreshing and healthy complement to the dish.
Greek Salad: The fresh, zesty flavors of a Greek salad, with tomatoes, cucumber, red onion, and feta cheese, can add a nice contrast to the rich flavors of the Basil Gnocchi.
Roasted Chicken: Roasted chicken is a classic dish that can be served alongside Basil Gnocchi. The juicy meat and crispy skin pair well with the soft texture of the gnocchi.
Thai Basil Chicken: This spicy Thai dish features chicken stir-fried with garlic, chili, and basil. The strong, bold flavors of the dish can provide a nice contrast to the lightness of the gnocchi.
Caesar Salad: The tangy dressing of a Caesar salad, made with anchovies, garlic, and Parmesan cheese, can add a nice contrast to the rich flavors of the gnocchi.
Braised Beef: Slow-cooked braised beef, with its tender texture and rich flavors, can provide a satisfying complement to the lightness of the gnocchi. This dish originated in France.
Ultimately, Basil Gnocchi can be paired with a wide range of dishes, from Italian classics to spicy Thai flavors. The dish's versatility is one of the reasons why it has become a favorite in many kitchens around the world.
ALTERNATIVES:
If you are looking for an alternative to Basil Gnocchi Recipe, there are plenty of options you can try that use similar ingredients. Here are 10 dishes you might want to consider:
Potato Pancakes (Latkes): A Jewish dish made with grated potatoes, flour, and eggs, often served with sour cream or applesauce.
Potato Gallette: A French dish made with grated potatoes and flour, often served with smoked salmon or creme fraiche.
Potato Bread: A bread made with potatoes, flour, and yeast, often served as a side with soups or stews.
Potato Dumplings (Kartoffelknödel): A German dish made with mashed potatoes, flour, and eggs, often served with sauerbraten or gravy.
Purple Sweet Potato Gnocchi: A variation on the classic gnocchi recipe, using purple sweet potatoes instead of regular potatoes, often served with cheese sauce, sage and Parmesan cheese or classic Tomato Sauce.
Potato Salad: A dish made with boiled potatoes, eggs, mayonnaise, and various herbs and spices, often served as a side with grilled meats.
Roasted Potatoes: A simple side dish made with sliced or cubed potatoes, olive oil, and herbs, often served with roasted chicken or steak.
Potato Leek Soup: A creamy soup made with potatoes, leeks, and chicken broth, often served with a crusty baguette or crackers.
Potato Knish: A Jewish pastry filled with mashed potatoes, onions, and often meat or cheese, often served as a snack or appetizer.
Herb and Potato Frittata: An Italian omelette-like dish made with potatoes, eggs, and various herbs, often served with a green salad or crusty bread.
All of these dishes use potatoes and flour in some form, and each has its own unique flavor and cultural background. Whether you're looking for a side dish, a snack, or a main course, these alternatives to Basil Gnocchi Recipe are sure to satisfy.
HISTORY:
While the history of gnocchi is not entirely clear, it is believed to have originated in northern Italy during the Renaissance period. At the time, potatoes were a relatively new ingredient in Europe, having been introduced from the Americas by Spanish explorers.
![Basil Gnocchi Recipe - 08 Basil Gnocchi Recipe - 08](Images/Basil-Gnocchi-Recipe-08.webp)
Over time, gnocchi became a popular dish throughout Italy, with each region developing its own unique take on the classic pasta.
TIPS:
Use starchy potatoes: Choose potatoes with high starch content, such as russets or Yukon golds, for the fluffiest gnocchi.
Don't overwork the dough: Mix the dough until it just comes together. Overworking the dough can make the gnocchi tough.
Boil the gnocchi in batches: Don't overcrowd the pot when boiling the gnocchi, as this can cause them to stick together and become mushy.
Practice makes perfect: Making gnocchi can be a bit tricky at first, so don't get discouraged if your first batch doesn't turn out perfectly. With practice, you'll get the hang of it and be making delicious basil gnocchi in no time.
Recipe Information
Skill Level
|
Time 40 Minutes |
Price |
Serves 4 People |
Healthiness![]() |
Nutritional Information |
Ratings![]() (Add Rating & Review) |
Reviews 11 Reviews |
Ingredients:
- 8 Potatoes
About 3 cups Flour
1 Egg
A bunch of Sweet Basil
Pinch of Salt
( depending on your liking )
Allergens
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Dairy | Gluten |
Directions:
01 - Boil the Potatoes in their skins or chopped.
02 - After about 25 minutes turn the heat off and tip them into a colander to drain.
![Basil Gnocchi Recipe - 02 Basil Gnocchi Recipe - 02](Images/Basil-Gnocchi-Recipe-02.webp)
03 - While still hot peel off the skin.
04 - Pass the Potatoes through a potato ricer.
05 - Let the mash cool slightly and then sprinkle over the Flour, add 2 generous pinches of Salt, and finally pour in the Egg.
06 - Use your hands to mix it together. After a minute or two it will form into a Dough. Knead lightly. When it reaches a pliable consistency, it's ready.
07 - Chop the Basil.
![Basil Gnocchi Recipe - 03 Basil Gnocchi Recipe - 03](Images/Basil-Gnocchi-Recipe-03.webp)
08 - Put the chopped Basil into the Dough and knead to combine.
![Basil Gnocchi Recipe - 04 Basil Gnocchi Recipe - 04](Images/Basil-Gnocchi-Recipe-04.webp)
09 - Sprinkle the surface with Flour. Slice a fist-sized piece from the Dough ball and roll out into lengths that are about 3cm / 1.1in thick.
10 - Use a flexible knife to cut off 2cm / 0.8in pieces off the roll you've just made.
![Basil Gnocchi Recipe - 05 Basil Gnocchi Recipe - 05](Images/Basil-Gnocchi-Recipe-05.webp)
11 - You can either leave the Gnocchi smooth or give the classic gnocchi-shape by pressing the Gnocchi against the prong of a fork and rolling it off.
![Basil Gnocchi Recipe - 06 Basil Gnocchi Recipe - 06](Images/Basil-Gnocchi-Recipe-06.webp)
12 - Place the Gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together.
13 - Boil some water in large and deep pan. Add some Salt.
14 - When the Gnocchi have all bobbed to the surface, they're ready to serve. Scoop them out with a sieve, shake off the water and transfer them inside the saucepan containing the sauce of your liking and gently stir to mix. Serve immediately.
![Basil Gnocchi Recipe - 07 Basil Gnocchi Recipe - 07](Images/Basil-Gnocchi-Recipe-07.webp)
Notes:
- The potatoes should be starchy, such as russet or Idaho potatoes, for the best texture.
- Be sure to let the mashed potatoes cool slightly before adding the flour, egg, and salt to prevent the egg from cooking.
- Use a light hand when mixing the dough and kneading it, as overworking the dough can make the gnocchi tough.
- If you don't have fresh basil, you can use dried basil, but the flavor won't be as fresh and vibrant.
- To store the gnocchi, place them in a single layer on a lightly floured tray and freeze until firm. Then transfer to an airtight container or freezer bag and freeze for up to 3 months. To cook from frozen, boil them for an additional 1-2 minutes until they float to the surface.
Nutritional Information
( Per Portion )
Calories |
684 kcal (30%) |
Total Carbohydrate | 136.4g (49%) |
Cholesterol | 96mg (32%) |
Total Fat |
6.3g (9%) |
Saturated Fat | 1.6g (8%) |
Polyunsaturated Fat | 1.5g |
Monounsaturated Fat | 1.8g |
Trans Fat | 0g |
Fibers | 8.8g (31%) |
Protein | 22.8g (46%) |
Sugar | 3.5g |
Vitamin A |
435.5 mcg (49%) |
Vitamin B1 (Thiamin) |
0.7mg (64%) |
Vitamin B2 (Riboflavin) | 0.6mg (46%) |
Vitamin B3 (Niacin) | 8.6mg (54%) |
Vitamin B5 (Pantothenic Acid) | 2.9mg (58%) |
Vitamin B6 | 1.2mg (89%) |
Vitamin B7 (Biotin) | 13.6mcg (45%) |
Vitamin B9 (Folate) | 308.4mcg (77%) |
Vitamin B12 | 1.1mcg (46%) |
Vitamin C | 31.3mg (35%) |
Vitamin D | 0.9 mcg (6%) |
Vitamin E | 1.3mg (9%) |
Vitamin K | 104.2mcg (87%) |
Choline | 185.1mg (34%) |
Carnitine | 9.4mg |
Calcium |
99.7mg (10%) |
Chloride |
1294.7mg (177%) |
Chromium | 2.2mcg (6%) |
Copper | 0.5mg (53%) |
Fluoride | 21.6mcg |
Iodine | 31.6mcg (21%) |
Iron | 8.4mg (47%) |
Magnesium | 183.2mg (44%) |
Manganese | 2.2mg (97%) |
Molybdenum | 35.8mcg (79%) |
Phosphorus | 460.3mg (66%) |
Potassium | 2266.7mg (48%) |
Selenium | 35.8mcg (65%) |
Sodium | 623.9mg (27%) |
Sulfur | 304.2mg |
Zink | 3.6mg (33%) |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is available for all ingredients in this recipe. Amount is based on available nutrient data collected from all over the internet.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. |
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Written by: Uncut Recipes | Disclaimer |
May 18, 2021
Pesto is great but this is something else. The basil right inside the dough is a great twist.