Description
A spooky twist on Italian classics, these ricotta gnocchi skulls with basil Alfredo sauce are perfect for Halloween dinners.
Ingredients
- 1½ cups whole milk ricotta cheese (drained to 12 oz)
- 3 large egg yolks
- 1 cup all-purpose flour
- ¾ cup parmesan cheese, finely grated
- ½ tsp salt
- ¼ tsp white pepper
- ½ cup unsalted butter
- 1 clove garlic, grated
- 1½ cups cream
- 1 cup parmesan cheese (plus more for garnish)
- 4 oz cream cheese
- ¼ tsp salt (to taste)
- ½ tsp white pepper
- 6–7 fresh basil leaves, torn (plus extra minced for garnish)
Instructions
- In a medium saucepan, melt butter and sauté garlic lightly. Add cream and simmer over low heat for 5 minutes.
- Stir in parmesan and cream cheese until melted and smooth.
- Add torn basil leaves and continue heating until the sauce thickens. Adjust with more cream cheese if needed. Season with salt and pepper, then set aside.
- Drain ricotta cheese on paper towels until reduced to about 12 oz. Transfer to a mixing bowl.
- Add egg yolks and stir gently to combine. Mix in flour, parmesan, salt, and pepper until just incorporated (avoid overmixing).
- Shape dough into a flat disk and divide into 8 wedges. Roll one wedge into a 6–7 inch rope and cut into 1-inch pieces.
- Roll each piece into a ball, then press into a well-floured silicone skull mold. Remove carefully and place on a parchment-lined tray. Repeat until you have 50–55 gnocchi skulls.
- Bring a large pot of salted water to a boil. Cook gnocchi in small batches until they float, then transfer to a skillet.
- Remove basil leaves from Alfredo sauce. Add gnocchi to the sauce, stirring gently to coat.
- Serve warm, topped with minced basil and extra parmesan.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. Can make gnocchi ahead of time and refrigerate.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian