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Ricotta-Basil Gnocchi

Tina Rupp
Total time 1 hr, 15 mins
Yield Makes 6 servings
Semolina--coarsely ground durum wheat--gives Gemma Sciabica's gnocchi a chewy texture. You can buy semolina in well-stocked supermarkets and groceries that sell specialty flours. Prep and cook time: about 1 1/4 hours.


  • 1 carton (15 oz.) whole-milk ricotta cheese
  • About 1/2 cup grated romano cheese
  • 1/4 cup minced fresh basil leaves
  • 2 large eggs
  • 2 tablespoons olive oil
  • About 1/2 teaspoon pepper
  • About 2 1/3 cups semolina
  • About 1 tablespoon salt
  • 3 cups marinara sauce, heated

Nutrition Information

  • calories 546
  • caloriesfromfat 36 %
  • protein 23 g
  • fat 22 g
  • satfat 8.8 g
  • carbohydrate 65 g
  • fiber 4.8 g
  • sodium 1206 mg
  • cholesterol 114 mg

How to Make It

  1. In a large bowl, mix ricotta, 1/2 cup romano cheese, the basil, eggs, olive oil, and 1/2 teaspoon pepper until well blended. Add 2 cups of the semolina and stir until evenly moistened.

    Gnocchi La Boca
  2. Scrape dough onto a board lightly coated with semolina and knead until it forms a smooth ball that's no longer sticky, about 20 turns, adding more semolina as needed to prevent sticking.

  3. Cut dough into 10 pieces. With your fingers, roll each into a 1/2-inch-thick rope. Cut ropes into 1-inch pieces and lay, slightly apart, on baking sheets lightly coated with semolina.

  4. In an 8- to 10-quart pan over high heat, bring 5 quarts water and 1 tablespoon salt to a boil. Gently push gnocchi into water and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain.

  5. Spoon marinara sauce into a bowl and mound gnocchi on top. Add more salt, romano, and pepper to taste.