Ingredients

250g / 8oz full-fat ricotta

3/4 cup (75g) freshly grated parmesan cheese

1 large egg (55 – 60g/2oz)

1 egg yolk

1/4 tsp cooking salt / kosher salt

Pinch black pepper

3/4 – 1 cup plain/all-purpose flour, plus more for dusting

30g / 2 tbsp unsalted butter

2 garlic cloves, finely minced

1/2 onion or 1 shallot, finely chopped

2 thyme sprigs (or 1/2 tsp dried thyme)

250g / 8oz white mushrooms, sliced 5mm / 0.2″

1/2 tsp cooking salt / kosher salt

1/4 tsp black pepper

1/3 cup chardonnay or other dry white wine (optional)

1/2 cup low sodium chicken stock or broth

2/3 cup thickened/heavy cream

Freshly grated parmesan, for serving

Fresh parsley, finely chopped (optional)

Instructions

Step 1: In a bowl, combine ricotta, parmesan, egg, egg yolk, salt, and pepper. Mix with a rubber spatula or wooden spoon until well combined and creamy.

Step 2: Add 3/4 cup flour and gently mix until a sticky dough forms that holds its shape but isn’t too stiff. Add more flour 1 tablespoon at a time if needed.

Step 3: Lightly flour a work surface. Scrape the dough onto it, sprinkle with flour, and knead lightly to form a ball. Pat into a 2.5cm (1″) thick disc and cut into 8 wedges.

Step 4: Roll each wedge into a 25cm (10″) long log about 1.25cm (1/2″) wide and cut into 1.5cm (3/5″) pieces. (You may freeze gnocchi at this point if desired.)

Step 5: For the sauce, melt butter in a large pan over high heat. Add onion, garlic, and thyme and cook for 1 minute.

Step 6: Add mushrooms, salt, and pepper. Cook for 5 minutes until softened.

Step 7: Pour in wine and simmer rapidly for 1-2 minutes, stirring to scrape the pan base until mostly evaporated.

Step 8: Add stock and cream, stir, and bring to a gentle simmer. Reduce heat and simmer for 5 minutes until slightly thickened.

Step 9: Cook gnocchi in boiling salted water for about 2 1/2 minutes or until they float for 30 seconds, then remove with a slotted spoon.

Step 10: Transfer gnocchi directly into the mushroom sauce. Toss gently over medium heat for 1 minute until sauce thickens and coats gnocchi. Add a splash of cooking water if needed to loosen.

Step 11: Serve immediately topped with freshly grated parmesan and chopped parsley if desired.

Tips & Variations

Use full-fat ricotta for the best texture and flavor of the gnocchi.

Try substituting thyme with sage or rosemary for a different herbal note.

For a vegetarian option, use vegetable broth instead of chicken stock and skip the wine or use a non-alcoholic substitute.

If the gnocchi dough feels too wet, add flour gradually but avoid adding too much to keep the gnocchi tender.

You can freeze the rolled and cut gnocchi on a tray before storing in bags for up to 2 months.

Storage

Store leftover gnocchi and sauce separately in airtight containers in the fridge for up to 2 days. Reheat gently in a pan over low heat, adding a splash of cream or stock to loosen the sauce if needed. Cooked gnocchi freezes best if frozen immediately after shaping, and can be boiled straight from frozen.

FAQs

Can I use low-fat ricotta for the gnocchi?

It’s best to use full-fat ricotta, as low-fat varieties can make the dough too wet and less flavorful, affecting the texture of the gnocchi.