Description
This Easy Ricotta Gnocchi with creamy mushroom sauce recipe offers a delightful homemade pasta experience that’s light, fluffy, and richly flavored. The soft ricotta gnocchi are paired with a luscious, savory mushroom sauce cooked with garlic, thyme, white wine, cream, and Parmesan, creating a perfect comfort meal that’s quick to prepare yet impressive to serve.
Ingredients
Scale
Gnocchi:
- 250g / 8oz ricotta, full fat
- 3/4 cup (75g) freshly grated parmesan cheese
- 1 large egg (55-60g/2oz)
- 1 egg yolk (reserve egg white for another use)
- 1/4 tsp cooking salt / kosher salt
- Pinch black pepper
- 3/4 – 1 cup plain/all-purpose flour, plus more for dusting
Creamy Mushroom Sauce:
- 30g / 2 tbsp unsalted butter
- 2 garlic cloves, finely minced
- 1/2 onion or 1 shallot, finely chopped
- 2 thyme sprigs (or substitute 1/2 tsp dried thyme)
- 250g / 8oz white mushrooms, sliced 5mm / 0.2″ thick
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1/3 cup chardonnay or other dry white wine (optional, skip if non-alcoholic)
- 1/2 cup chicken stock/broth, low sodium
- 2/3 cup thickened/heavy cream or pure cream
- Freshly grated parmesan, for garnish
- Fresh parsley, finely chopped (optional garnish)
Instructions
- Mix Gnocchi Ingredients: In a bowl, combine the ricotta, parmesan, egg, egg yolk, salt, and pepper using a rubber spatula or wooden spoon until smooth. Scrape the sides to integrate all ingredients thoroughly and create a creamy base.
- Add Flour: Gradually add 3/4 cup of flour to the ricotta mixture and fold gently until just combined. The dough should be very sticky but able to hold itself in a mound without being runny. Add more flour, 1 tablespoon at a time, if needed to achieve this consistency.
- Form Dough Disc: Lightly flour a work surface and scrape the dough onto it. Dust the top with flour, then knead lightly by hand to bring the dough into a smooth ball. Pat into a disc about 2.5cm (1 inch) thick. Using a floured knife or dough scraper, cut the disc into 8 equal wedges.
- Roll and Cut Gnocchi: Roll each wedge into a log approximately 25cm (10 inches) long and about 1.25cm (1/2 inch) thick. Cut the logs into 1.5cm (3/5 inch) pieces. Optionally, freeze gnocchi at this stage if desired.
- Prepare Creamy Mushroom Sauce: In a large pan over high heat, melt the butter. Add onion, garlic, and thyme sprigs, cooking for 1 minute until fragrant. Add sliced mushrooms, salt, and pepper, cooking for 5 minutes until mushrooms soften and release moisture.
- Add Liquids to Sauce: Pour in the white wine and simmer rapidly for 1 to 2 minutes, stirring to deglaze and scrape the pan’s base until the wine mostly evaporates. Stir in chicken stock and cream.
- Simmer Sauce: Bring to a gentle simmer then reduce heat to medium-low. Cook for about 5 minutes until sauce thickens slightly; it can remain a bit thin as gnocchi starch will thicken it further later.
- Cook Gnocchi: Bring a large pot of salted water (2 teaspoons salt) to a boil. Add gnocchi and cook for about 2 1/2 minutes, or until they float to the surface for approximately 30 seconds. Avoid overcooking.
- Combine Gnocchi and Sauce: Using a slotted spoon or spider, transfer gnocchi directly into the simmering mushroom sauce, allowing excess water to drip in. Increase heat to medium and gently toss gnocchi in sauce for 1 minute until sauce thickens and coats gnocchi evenly. Add a splash of gnocchi cooking water if sauce becomes too thick.
- Serve: Plate the gnocchi immediately topped with freshly grated parmesan and optional chopped parsley for garnish. Enjoy warm.
Notes
- Use full-fat ricotta for the best texture and flavor in gnocchi.
- Grate fresh parmesan for maximum taste and melting quality.
- Flour amounts may vary depending on ricotta moisture; add flour incrementally to achieve a sticky dough.
- Gnocchi can be frozen after cutting; place pieces on a baking sheet and freeze before transferring to a bag.
- White wine adds depth to the sauce but can be omitted for a non-alcoholic version.
- Do not overcook gnocchi; they cook quickly and are best when tender but firm.
- Reserve or reuse egg whites in other recipes like omelets or meringues.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: ricotta gnocchi, mushroom sauce, creamy pasta, easy gnocchi recipe, homemade gnocchi, vegetarian pasta, Italian gnocchi, mushroom cream sauce
