Fresh Sweet Basil Gnocchi With Mushroom Ragu

Adding fresh herbs will brighten any daily routine, whether it’s your tea, meal, or nightly skincare regimen. And now that we’re home, the idea of growing our own is less burdensome.

The level of antioxidants is highest when the herb is picked. Some of that is preserved in the process of packaging dried herbs, but for a zest more quality than even the “fresh” version available at the local supermarket, there’s nothing like a handful from your own backyard or windowsill garden.

For a staple as necessary as organic sea salt and black pepper, sweet basil tops the list. The amount of water fresh basil holds adds an impactful taste, texture, and visual appeal to a wide variety of dishes (especially tomato-based ones), and when ground into paste and applied topically, it helps to remove impurities from the skin.

Pair it with a bit of fresh mint, and add it to a cup of hot water for a night cap that’ll freshen your breath, soothe your soul, and give you just enough energy to finish your evening reading.

Get extra cozy with your sweet basil with this comfort food recipe — because, come to think of it, there’s nothing like pasta.

Vegan sweet basil gnocchi.

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Serves: 2

INGREDIENTS:

FOR THE GNOCCHI:

• 1/2 pound (250g) potatoes, boiled or baked

• 1/2 cup all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper powder

FOR SWEET BASIL GNOCCHI:

• 1 tablespoon olive oil

• 1 handful fresh basil leaves

FOR THE MUSHROOM RAGU:

• 3 tablespoons olive oil

• 1/2 pound (250g) mushroom of your choice, sliced

• 3 shallots, finely chopped

• 2 garlic cloves, finely chopped

• 1 teaspoon fresh or dried thyme

• 1/2 cup wine

• 1/2 cup vegetable stock

• Salt to taste

• Pepper to taste

Preparation:

TO MAKE SWEET BASIL GNOCCHI:

1. Grate the boiled potatoes. Sprinkle some salt and pepper and mix well. Add flour a little at a time and gently knead until it forms a dough.

2. Divide into four parts and roll each piece into a rope about 3/4 inch thick.

3. Cut into 1-inch pieces and roll each gnocchi against a fork and transfer onto a lightly floured tray.

4. Add gnocchi to salted boiling water and once it floats to the surface let it cook for additional 1-2 minutes.

5. Transfer the gnocchi carefully with a slotted spoon to a plate.

6. Heat about one tablespoon of oil in a skillet on medium-high heat. Add the gnocchi and finely chopped basil leaves and toss till the gnocchi is slightly brown.

TO MAKE MUSHROOM RAGU:

1. Add three tablespoons oil in a skillet and place on medium-high heat.

2. Add mushroom in a single layer and cook till browned and roasted.

3. Add shallots, garlic, and thyme and cook till it’s fragrant.

4. Now add wine and simmer till it evaporates.

5. Add 1/2 cup vegetable stock and simmer for 5 minutes on high heat.

6. Add salt and pepper to taste and pour ragu over sweet basil gnocchi.

7. Garnish with fresh basil to taste.

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Photos by Urban Leaf, and Pixabay

This recipe is reposted from our affiliate Urban Leaf, a team who specializes in apartment- and beginner-friendly edible gardening kits. In fact, they’re so committed to your fresh herbs journey they offer a Green Thumb Guarantee, which means that if you can’t get them to grow or are not satisfied with the results, Urban Leaf will refund or replace them for free and provide 1-on-1 coaching and support to make your next attempt a more successful one.