A hint of basil permeates these verdant dumplings. Don’t worry if the greens for the purée don’t fully break down; the bits of leaves add a speckled touch. The gnocchi’s subtle flavor won’t clash with any sauce but is best appreciated when tossed simply with some melted butter. Finish with cheese and some cracked pepper, if you like.
Make Ahead Tips
You can freeze the shaped, uncooked gnocchi for up to 1 month. Once frozen rock solid on the baking sheets, transfer them to freezer bags and return to the freezer. Cook as directed without thawing.
This ratio did not work for me, not sure why, but they fell apart in the water as I added them to gently simmering pot.
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