If you’re craving a comforting and elegant Italian dish that comes together without fuss, this Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe is your new best friend. The light, pillowy gnocchi made from ricotta cheese create a tender base that pairs beautifully with a luscious, savory mushroom sauce that’s rich, creamy, and full of earthy flavor. Perfect for a cozy weeknight dinner or impressing guests without spending hours in the kitchen, this dish strikes the perfect balance between simplicity and indulgence.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in delivering that perfect blend of taste, texture, and color. From the softness of ricotta to the deep umami of mushrooms and the subtle warmth of nutmeg, these essentials come together to create magic in your mouth.
- 1 1/2 cups ricotta cheese (drained): Provides a soft, creamy base for tender gnocchi that’s lighter than potato versions.
- 1 egg: Binds the dough without making it heavy, ensuring a delicate texture.
- 1 cup all-purpose flour (plus extra for dusting): Helps bring the dough together and creates structure.
- 1/4 cup grated Parmesan cheese: Adds savory depth to the gnocchi dough itself.
- 1/4 teaspoon salt: Balances flavor throughout both gnocchi and sauce.
- 1/4 teaspoon ground nutmeg (optional): Introduces a subtle warmth that enhances the ricotta’s richness.
- 2 tablespoons unsalted butter: Used to sauté mushrooms for a golden, flavorful base.
- 2 tablespoons olive oil: Adds fruity, green notes and helps cook mushrooms evenly.
- 1 pound (450g) cremini or white mushrooms, sliced: The star of the sauce with deep, earthy flavor and meaty texture.
- 2 cloves garlic, minced: Infuses the sauce with fragrant, savory brightness.
- 1/2 cup dry white wine (optional): Lends acidity and complexity, enhancing the sauce’s flavor layers.
- 1 cup heavy cream: Creates the signature creamy, luscious texture of the sauce.
- 1/2 cup chicken broth (or vegetable broth for a vegetarian version): Adds savory depth and balances richness.
- 1/4 teaspoon salt: For seasoning the sauce to taste.
- 1/4 teaspoon black pepper: Adds a gentle kick to round out flavor.
- 1/4 cup grated Parmesan cheese (for the sauce): Provides a nutty, salty finish that melts into the creamy sauce.
- Fresh parsley (optional, for garnish): Adds a pop of vibrant color and fresh herbal notes.
How to Make Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe
Step 1: Prepare the Gnocchi Dough
Start by combining ricotta cheese, egg, Parmesan, salt, and nutmeg in a large mixing bowl, creating the base of your gnocchi dough. Gradually stir in the flour until you form a soft but manageable dough. It should never be sticky, so dust with more flour if needed to get the perfect consistency.
Step 2: Shape the Gnocchi
Divide your smooth dough into small portions, then roll each into a long rope about half an inch thick on a floured surface. Cut into one-inch pieces and optionally roll each piece over the back of a fork to add classic ridges, which help sauces cling better.
Step 3: Cook the Gnocchi
Bring a large pot of salted water to a boil and gently drop in the gnocchi, working in batches if necessary. They’re done once they float to the surface, usually after 2 to 3 minutes. Remove them with a slotted spoon and set aside, ready for the sauce.
Step 4: Sauté the Mushrooms
Heat butter and olive oil together in a skillet over medium heat. Toss in the sliced mushrooms and cook, stirring occasionally, until golden and tender — around 5 to 7 minutes. This step builds that deep mushroom flavor foundation.
Step 5: Add the Garlic and Wine
Stir in the minced garlic and let it cook until fragrant, about a minute. Pour in the white wine if using, letting it reduce for a few minutes. This deglazes the pan and adds wonderful complexity to the sauce.
Step 6: Make the Cream Sauce
Lower the heat, then mix in the heavy cream and chicken or vegetable broth. Let everything simmer together for 3 to 4 minutes until the sauce thickens slightly. Season with salt and pepper according to your taste preferences.
Step 7: Combine the Gnocchi and Sauce
Gently toss the cooked gnocchi into the creamy mushroom sauce, making sure each piece is coated in that indulgent sauce. Sprinkle in the Parmesan cheese, stirring until it melts smoothly throughout.
Step 8: Serve and Enjoy!
Remove your skillet from heat and finish with a sprinkle of fresh parsley if you like a fresh touch. Serve the gnocchi hot, and prepare to savor every velvety bite!
How to Serve Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe
Garnishes
Fresh herbs like parsley or thyme brighten the dish while thin shavings of Parmesan cheese provide an added layer of salty richness. A drizzle of good quality olive oil at the end gives it a silky finish and a subtle fruity aroma.
Side Dishes
This gnocchi pairs wonderfully with simple sides like a crisp green salad dressed in lemon vinaigrette or roasted seasonal vegetables. For a heartier meal, serve alongside garlic bread or a rustic loaf to mop up every bit of that creamy mushroom sauce.
Creative Ways to Present
For a stunning presentation, serve the gnocchi in individual shallow bowls, garnished with a sprinkle of chopped herbs and a drizzle of truffle oil for an extra touch of luxury. Alternatively, layer the gnocchi and sauce in a baking dish, top with breadcrumbs and Parmesan, then briefly broil for a golden crust.
Make Ahead and Storage
Storing Leftovers
Store any leftover gnocchi and sauce separately in airtight containers in the refrigerator for up to 2 days to maintain freshness and texture. Keeping them apart prevents the gnocchi from becoming soggy overnight.
Freezing
You can freeze uncooked gnocchi on a baking sheet lined with parchment paper until solid, then transfer them to a freezer bag for up to 2 months. It’s best to make the sauce fresh when you’re ready to enjoy the dish again.
Reheating
Reheat the mushroom sauce gently in a skillet over low heat, then add the cooked gnocchi just to warm through without overcooking. Avoid microwaving to prevent the gnocchi from becoming rubbery. A splash of cream or broth can help loosen the sauce if it thickened in the fridge.
FAQs
Can I make this recipe vegetarian?
Yes! Simply swap the chicken broth for vegetable broth in the mushroom sauce, and you have a delicious vegetarian meal without compromising on flavor.
What is the difference between ricotta gnocchi and potato gnocchi?
Ricotta gnocchi are lighter and softer since they rely on the creamy cheese rather than mashed potatoes for the dough, resulting in a more delicate texture and less dense bite.
Do I really need to use wine in the mushroom sauce?
The wine adds wonderful depth and brightness, but if you prefer not to use alcohol, you can omit it and substitute with a little extra broth and a splash of lemon juice for acidity.
Can I prepare gnocchi dough ahead of time?
You can prepare the dough and shape the gnocchi a few hours ahead and keep them covered in the fridge. For longer storage, freeze the shaped gnocchi to cook later.
What if my gnocchi dough is too sticky?
Add flour a tablespoon at a time until the dough is soft but manageable. It’s important not to add too much flour, or the gnocchi will become dense rather than fluffy.
Final Thoughts
There’s something truly special about the combination of pillowy ricotta gnocchi and a rich, creamy mushroom sauce that makes this Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe a standout in any kitchen. It’s the perfect example of comfort food elevated with little effort, so go ahead, dive in, and create a meal that feels like a warm hug on a plate—you deserve it!
Print
Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Easy Ricotta Gnocchi with Creamy Mushroom Sauce is a delightful homemade Italian-inspired dish featuring tender ricotta-based gnocchi paired with a rich and flavorful mushroom cream sauce. Perfect for a comforting weeknight dinner, this recipe combines the soft texture of gnocchi with the savory depth of sautéed mushrooms and a smooth, creamy sauce enriched with Parmesan cheese.
Ingredients
Gnocchi Dough
- 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)
Mushroom Cream 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, stirring gently until a soft but not sticky dough forms. Add more flour if necessary to ensure the dough holds together without being sticky.
- Shape the Gnocchi: Divide the dough into small portions and roll each into a long rope about 1/2 inch thick on a floured surface. Cut the ropes into approximately 1-inch pieces. Optionally, roll each piece over the back of a fork to create ridges for better sauce adherence.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, gently stirring to prevent sticking. When the gnocchi float to the surface (about 2-3 minutes), remove them with a slotted spoon and set aside.
- Sauté the Mushrooms: Heat the unsalted butter and olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until golden brown and softened.
- Add Garlic and Wine: Stir in the minced garlic and cook for about a minute until fragrant. If using, pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
- Make the Cream Sauce: Lower the heat and add the heavy cream and chicken or vegetable broth. Stir well, bring to a simmer, and 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. Gently stir to coat the gnocchi evenly. Sprinkle the grated Parmesan cheese over the mixture and stir until melted and well combined.
- Serve: Remove from heat and garnish with freshly chopped parsley if desired. Serve the dish hot for a delightful meal experience.
Notes
- Make sure the ricotta cheese is well-drained to prevent a watery dough.
- Rolling gnocchi over a fork’s back is optional but helps the sauce cling better.
- If you prefer a vegetarian version, use vegetable broth instead of chicken broth.
- White wine is optional but adds a nice depth of flavor to the sauce.
- Cook gnocchi in small batches to avoid overcrowding and sticking during boiling.
- Gnocchi are done when they float to the surface of the boiling water.
- Fresh parsley adds a bright finishing touch but can be omitted if unavailable.
