If you’re looking for a dish that combines comfort, elegance, and simplicity, this Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe is exactly what you need. Soft, pillowy ricotta gnocchi meet a luscious, earthy mushroom sauce that’s packed with flavor yet wonderfully smooth. Whether you’re cooking for a cozy weeknight meal or impressing friends at your next dinner party, this recipe brings a touch of homemade magic to your table without requiring hours in the kitchen.
Ingredients You’ll Need
Every ingredient in this Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe plays an essential role in creating balance, texture, and flavor, and you probably already have most of them at home. From creamy ricotta bringing softness to the dough, to rich Parmesan adding savory depth, these simple items turn into something truly special.
- Ricotta cheese: Choose well-drained ricotta to avoid overly wet dough, ensuring light and fluffy gnocchi.
- Egg: Acts as a binder to hold the dough together perfectly while keeping the gnocchi tender.
- All-purpose flour: The main structure builder for the dough, added gradually to achieve the right softness.
- Grated Parmesan cheese: Adds a sharp, salty flavor that enhances both the gnocchi and the sauce.
- Salt: Essential for seasoning the dough and balancing flavors in the sauce.
- Ground nutmeg (optional): Offers a subtle warmth that complements the ricotta beautifully.
- Unsalted butter: Provides richness for sautéing the mushrooms and creating the sauce’s creamy base.
- Olive oil: Helps to cook the mushrooms evenly while adding a fruity undertone.
- Cremini or white mushrooms: Deliver an earthy, meaty texture that makes the sauce hearty and full of umami.
- Garlic: Infuses the sauce with aromatic warmth and depth.
- Dry white wine (optional): Adds a bright acidity that elevates the sauce’s flavor complexity.
- Heavy cream: Creates the luxuriously creamy texture that coats the gnocchi so perfectly.
- Chicken or vegetable broth: Balances the creaminess with a touch of savory liquid to thin the sauce.
- Black pepper: Freshly ground for a slight kick of spice that wakes up the palate.
- Fresh parsley (optional): Adds a fresh, green finish and a pop of color when garnishing.
How to Make Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe
Step 1: Prepare the Gnocchi Dough
Start by combining the fluffy ricotta cheese, egg, Parmesan, salt, and nutmeg (if you like that little extra warm note) in a large bowl. Slowly stir in the flour to form a soft, pliable dough. The key here is to be gentle so your gnocchi stay tender but not sticky—add a dusting of flour if needed.
Step 2: Shape the Gnocchi
Divide the dough into manageable portions, then roll each into long ropes about half an inch thick. Cut these ropes into bite-sized pieces, roughly one inch long, and if you want that classic look, roll each piece over a fork’s tines to create gentle ridges. This step is charming but totally optional if you’re short on time.
Step 3: Cook the Gnocchi
Bring a large pot of salted water to a boil and gently drop in the gnocchi in batches. They’ll be ready in just a few minutes when they float to the surface—a sure sign to scoop them out with a slotted spoon and set aside for the sauce.
Step 4: Sauté the Mushrooms
Heat butter and olive oil in a large skillet over medium heat, then add your sliced cremini or white mushrooms. Cook them until they turn golden and tender, releasing their earthy aromas. This is where the sauce begins to shine with richness and depth.
Step 5: Add Garlic and Wine
Toss in the minced garlic and let it get fragrant for a minute, then pour the optional white wine into the pan. Allow it to simmer gently so the alcohol cooks off and the wine’s brightness enhances the mushrooms beautifully.
Step 6: Make the Cream Sauce
Reduce the heat and stir in heavy cream and broth, combining everything smoothly. Let the sauce simmer until it thickens slightly, then season it with salt and freshly ground black pepper, making sure it’s perfectly balanced and rich.
Step 7: Combine Gnocchi and Sauce
Gently fold the cooked gnocchi into the creamy mushroom sauce, letting every piece soak up that velvety goodness. Finish with an extra sprinkle of grated Parmesan cheese, stirring until it melts and binds all the flavors together.
Step 8: Serve and Garnish
Remove your creation from the heat and add a sprinkle of fresh parsley if you want a burst of color and freshness. Serve hot and enjoy the sumptuous comfort that only this Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe can deliver.
How to Serve Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe
Garnishes
Brighten your plate with chopped fresh parsley or a little extra grated Parmesan. A drizzle of good quality olive oil can enhance the glossiness and add a nuanced fruity note. A few cracked black peppercorns on top give an inviting kick.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Steamed green beans or roasted asparagus add color and crunch, making your meal balanced and satisfying.
Creative Ways to Present
For a special touch, serve the gnocchi in shallow bowls with the creamy mushroom sauce spooned generously over the top. Add sautéed mushrooms whole as a garnish to hint at the sauce’s star ingredient. You can even sprinkle toasted pine nuts for an unexpected texture contrast that will surprise and delight your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe, store them in an airtight container in the refrigerator for up to two days. The gnocchi may soak up some sauce, so a gentle reheat with a splash of cream or broth works best to revive the texture and flavor.
Freezing
You can freeze the uncooked gnocchi before boiling by placing them on a parchment-lined tray and freezing until solid. Then transfer to a freezer bag and keep for up to one month. When ready to cook, drop them straight into boiling water without thawing. The sauce is best made fresh but can be frozen separately in small portions.
Reheating
Reheat leftovers gently in a skillet over low heat with a splash of broth or cream to loosen the sauce. Avoid microwaving too long or on high to prevent the gnocchi from becoming chewy. Stirring occasionally helps to heat everything evenly and maintain the creamy texture.
FAQs
Can I use a different type of cheese instead of ricotta?
Ricotta’s light and creamy texture is essential for these gnocchi, so swapping it out will change the dough consistency. However, some people use cottage cheese that’s been drained, but the flavor and texture won’t be quite the same.
Is it necessary to add nutmeg to the gnocchi dough?
Nutmeg is optional but highly recommended because it adds a subtle warmth that complements the mildness of ricotta beautifully. If you’re not a fan, feel free to leave it out without impacting the overall dish.
Can I make the creamy mushroom sauce vegan?
You can adapt the sauce to be vegan by replacing butter with plant-based margarine, using coconut or cashew cream instead of heavy cream, and vegetable broth in place of chicken broth. Consider nutritional yeast in place of Parmesan for that cheesy kick.
Why do gnocchi float when they’re cooked?
Gnocchi float to the surface when cooked because the heat causes the dough to expand, and the moisture inside turns to steam. This is a perfect indication that your gnocchi are ready to be removed from the pot.
How can I prevent the gnocchi from sticking together?
To avoid sticky gnocchi, make sure to dust your work surface and dough lightly with flour while shaping. When cooking, add them in batches without overcrowding the pot, and remove gently with a slotted spoon once they float.
Final Thoughts
This Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe truly feels like wrapping yourself in a warm hug after a long day. It’s approachable enough for a casual dinner but impressive enough to serve guests. Grab your ingredients, roll up your sleeves, and indulge in the cozy, creamy joy this dish brings—you won’t regret it!
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Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Easy Ricotta Gnocchi with Creamy Mushroom Sauce is a delicious homemade Italian comfort dish featuring soft, pillowy gnocchi made from ricotta cheese, served in a rich and luxurious creamy mushroom sauce. Ready in just 35 minutes, it’s perfect for a cozy family dinner or an impressive meal for guests.
Ingredients
Ricotta Gnocchi
- 1 1/2 cups ricotta cheese (drained)
- 1 egg
- 1 cup all-purpose flour (plus extra for dusting)
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
Creamy Mushroom Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound (450g) cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth for a vegetarian version)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (for the sauce)
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the Gnocchi Dough: In a large mixing bowl, combine the drained ricotta cheese, egg, grated Parmesan cheese, salt, and nutmeg (if using). Gradually add the flour while stirring to form a soft dough. The dough should be soft but not sticky; if too sticky, add more flour until it holds together.
- Shape the Gnocchi: Divide the dough into small portions. On a floured surface, roll each portion into a long rope about 1/2 inch thick. Cut the ropes into 1-inch pieces. Optionally, roll each piece over the back of a fork to create classic gnocchi ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in batches. Once the gnocchi float to the surface, after about 2-3 minutes, remove them with a slotted spoon and set aside.
- Sauté the Mushrooms: In a large skillet, heat the unsalted butter and olive oil over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and softened, about 5-7 minutes.
- Add Garlic and Wine: Stir in the minced garlic and cook for 1 minute until fragrant. If using, pour in the white wine and allow it to cook and reduce slightly for 2-3 minutes.
- Make the Cream Sauce: Lower the heat and add the heavy cream and chicken broth to the skillet. Stir to combine and bring to a gentle simmer. Cook for 3-4 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.
- Combine Gnocchi and Sauce: Add the cooked gnocchi to the skillet with the creamy mushroom sauce. Stir gently to coat the gnocchi well. Sprinkle grated Parmesan cheese over the top and stir until melted and evenly incorporated.
- Serve: Remove from heat. Garnish with freshly chopped parsley if desired. Serve the gnocchi hot and enjoy your comforting meal.
Notes
- Be sure to drain the ricotta well to avoid excess moisture in the dough.
- Adding nutmeg to the gnocchi dough is optional but adds a warm subtle flavor.
- If the dough is too sticky, add flour sparingly to keep the gnocchi tender.
- White wine is optional for the sauce; vegetable broth can be used for a vegetarian version.
- Rolling gnocchi over a fork to create ridges helps the sauce cling better but is not necessary.
- Serve immediately for best texture; gnocchi can become sticky if left too long.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
