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
Scale
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
