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
Scale
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.
