Ricotta-Basil Gnocchi

Ricotta-Basil Gnocchi Recipe
Tina Rupp
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.


Makes 6 servings

Recipe from


Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional 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


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


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.

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.


Gemma Sciabica, Modesto, CA,

August 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note