Ricotta Gnocchi with Basil Oil and Bread Crumbs

From Light + Fluffy -- Ricotta Gnocchi and Indie Pop

Ricotta Gnocchi with Basil Oil and Breadcrumbs

Yields: 4 servings

• 16 oz whole milk ricotta, we used Sargento
• 1 large egg, lightly beaten
• 1 cup grated Parmesan cheese, divided
• ¾ cup Cup4Cup flour, plus more for rolling
• ¼ teaspoon salt
• ⅛ teaspoon ground nutmeg
• ⅓ cup basil oil
• ⅔ cup breadcrumbs, we used Aleia’s Italian
• 1 tablespoon red pepper flakes

Method:

• In a large bowl, combine the ricotta, egg, ⅔ cup of parmesan cheese, flour, salt, and nutmeg and mix until just combined. Cover the mix with plastic wrap and refrigerate for 15-30 minutes.
• Once the mixture has firmed up, remove it and turn it onto a clean and floured work surface. The dough will still be quite sticky but make sure not to add too much flour, as it will make the gnocchi tough. Divide the dough into four balls, and working one at a time, roll them into a ½-¾” ropes, then cut into 1” dumplings. While you’re forming and cutting the dough, bring a large pot of salted water to a boil. Once you’ve formed all of your gnocchi, place them in the boiling water and cook until they begin to float, about 3-4 minutes.
• Transfer the cooked gnocchi to a large bowl and toss with the basil oil, breadcrumbs, and red pepper flakes. Top each portion with the remaining parmesan cheese and enjoy.