If you’re craving a restaurant-worthy dinner that’s secretly simple and bursting with cozy flavor, this Easy Ricotta Gnocchi with Creamy Mushroom Sauce is about to become your new go-to. Fluffy, pillowy ricotta gnocchi come together in under an hour with just a handful of ingredients, then get swaddled in a luscious sauce loaded with golden mushrooms, garlic, and thyme. With each bite, you’ll wonder how something this impressive could be so easy to make at home!
Ingredients You’ll Need
The magic of Easy Ricotta Gnocchi with Creamy Mushroom Sauce lies in its simplicity—each ingredient shines and plays an important role. From the creamy ricotta base to the earthy mushrooms, every element adds a layer of flavor and texture you’ll love. Here’s what you’ll need and why:
- Ricotta cheese: The star of the gnocchi, giving them a soft, tender texture—be sure to drain it if it’s watery for the best results.
- Egg: Helps bind your dough and adds richness to each bite.
- Grated Parmesan cheese: Adds a nutty, salty punch to both the gnocchi and the sauce—don’t skip it!
- Salt: Brings out all the subtle flavors in the dough and sauce.
- Black pepper: Adds a gentle warmth and depth.
- All-purpose flour: Helps form the dough and gives the gnocchi their structure—add just enough for a soft, workable dough.
- Olive oil: Used for sautéing mushrooms, adding a fruity undertone.
- Unsalted butter: Combines with olive oil for extra richness and flavor in the sauce.
- Cremini or button mushrooms: Their earthy, savory flavor is the backbone of the sauce.
- Garlic cloves: A couple of cloves give the sauce irresistible aroma and flavor.
- Thyme (fresh or dried): Adds a fragrant, herby note that pairs perfectly with mushrooms.
- Heavy cream: Makes the sauce irresistibly silky and decadent.
- Grated Parmesan (for sauce): Melts into the cream for an extra layer of cheesy goodness.
- Salt and black pepper to taste: Season the sauce to your liking for a perfectly balanced finish.
- Chopped parsley (optional): For a fresh, colorful garnish.
How to Make Easy Ricotta Gnocchi with Creamy Mushroom Sauce
Step 1: Make the Gnocchi Dough
Start by mixing the ricotta, egg, Parmesan, salt, and pepper together in a large bowl. Gradually add the flour, starting with 3/4 cup, stirring until a soft, slightly sticky dough forms. If needed, add more flour one tablespoon at a time until you can handle the dough without it sticking too much to your hands. The key is to keep the dough light—overworking or adding too much flour can make the gnocchi dense.
Step 2: Shape the Gnocchi
Dust your work surface with flour and turn out the dough. Gently knead it just a few times, then divide into four equal pieces. Roll each piece into a long rope about half an inch thick. Using a sharp knife or bench scraper, cut the ropes into 1-inch pillows. For those classic ridges, lightly roll each piece over the back of a fork, but this step is optional—your gnocchi will still be delicious!
Step 3: Cook the Mushrooms
While you bring a large pot of salted water to a boil, heat the olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms and let them cook, stirring occasionally, for 6 to 8 minutes, until browned and tender. Don’t rush this part—the mushrooms should be golden and full of flavor before you move on.
Step 4: Build the Creamy Mushroom Sauce
Toss the minced garlic and thyme into the skillet with the mushrooms and cook for about one minute, just until fragrant. Pour in the heavy cream and add the 1/4 cup grated Parmesan, stirring to combine. Let the sauce simmer gently for 3 to 5 minutes, until it thickens slightly. Taste and season with salt and pepper as needed—you want the sauce to be flavorful and dreamy.
Step 5: Boil the Gnocchi
Gently drop the gnocchi into the boiling water. They’ll sink at first, but as soon as they float to the surface (usually in 2 to 3 minutes), they’re ready. Use a slotted spoon to transfer them straight into the skillet with the creamy mushroom sauce, letting a little cooking water come along for silky texture.
Step 6: Toss and Serve
Carefully toss the gnocchi in the sauce, making sure each little pillow is coated. Serve immediately, topped with a shower of chopped parsley and extra Parmesan if you like. This Easy Ricotta Gnocchi with Creamy Mushroom Sauce is best enjoyed warm and fresh—prepare to swoon!
How to Serve Easy Ricotta Gnocchi with Creamy Mushroom Sauce
Garnishes
A sprinkle of freshly chopped parsley adds a burst of color and freshness to your Easy Ricotta Gnocchi with Creamy Mushroom Sauce. For an extra flourish, add more grated Parmesan on top or a crack of black pepper. If you’re feeling adventurous, a drizzle of good olive oil or a few toasted pine nuts will take it to the next level.
Side Dishes
This dish is rich and satisfying, so lighter sides work beautifully. Try a crisp green salad with lemony vinaigrette, roasted asparagus, or garlicky sautéed greens. And of course, some crusty bread is perfect for soaking up every last drop of that creamy mushroom sauce.
Creative Ways to Present
Serve your Easy Ricotta Gnocchi with Creamy Mushroom Sauce in shallow bowls for a rustic, cozy feel. For a dinner party, portion the gnocchi onto small plates as an elegant starter. Or, try baking individual servings in ramekins with a little extra cheese on top for a bubbly, golden finish.
Make Ahead and Storage
Storing Leftovers
If you have leftover Easy Ricotta Gnocchi with Creamy Mushroom Sauce, let it cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to three days. The gnocchi may absorb a bit of the sauce, but a splash of cream or milk when reheating will bring everything back to life.
Freezing
You can freeze the uncooked gnocchi for easy future meals. After shaping, arrange them in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag or container and keep frozen for up to two months. When you’re ready, cook them straight from the freezer—just add a minute or two to the boiling time.
Reheating
To reheat leftover Easy Ricotta Gnocchi with Creamy Mushroom Sauce, place it in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. Warm gently, stirring occasionally, until heated through. Avoid microwaving for too long, as the delicate gnocchi can become tough if overheated.
FAQs
Can I use store-bought gnocchi instead of homemade?
Absolutely! While homemade ricotta gnocchi have an unbeatable texture, you can use your favorite store-bought gnocchi for a quick shortcut. Just follow the package instructions for boiling and toss them in the creamy mushroom sauce as directed.
What kind of mushrooms work best for this recipe?
Cremini or button mushrooms are classic choices, but you can swap in baby bellas, shiitakes, or even a mix of wild mushrooms for a more complex flavor. Just be sure to slice them evenly so they cook at the same rate.
How do I keep my gnocchi from falling apart during cooking?
The key is to use just enough flour to make the dough workable but not dense. If your dough is too wet, add flour a tablespoon at a time. Handle the gnocchi gently when boiling and use a slotted spoon to remove them as soon as they float to the top.
Can I make this dish gluten-free?
Yes! Substitute a 1-to-1 gluten-free all-purpose flour blend for the regular flour in the gnocchi. Make sure your flour is suitable for pasta making to achieve the right texture.
Is it possible to make the sauce dairy-free?
You can experiment with dairy-free ricotta and plant-based cream alternatives for the sauce. While the flavor will be a little different, you’ll still get a creamy, comforting result—just be sure to taste and adjust seasonings as needed.
Final Thoughts
There’s something truly magical about homemade gnocchi, especially when it comes together as easily as this Easy Ricotta Gnocchi with Creamy Mushroom Sauce. Whether you’re cooking for family, friends, or just treating yourself, this dish delivers pure comfort and joy in every bite. I hope you’ll give it a try and let it become a cherished staple in your kitchen!
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Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Description
This Easy Ricotta Gnocchi with Creamy Mushroom Sauce is a delightful Italian comfort dish featuring tender homemade ricotta gnocchi paired with a rich and velvety mushroom cream sauce. Perfect for a weeknight dinner or entertaining guests, it combines simple ingredients to create a luxurious and satisfying meal.
Ingredients
Gnocchi
- 1 cup ricotta cheese (drained if watery)
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 to 1 cup all-purpose flour (plus more for dusting)
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz cremini or button mushrooms (sliced)
- 2 garlic cloves (minced)
- 1/2 teaspoon thyme (fresh or dried)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (for sauce)
- Salt and black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Gnocchi Dough: In a large mixing bowl, combine the drained ricotta cheese, egg, grated Parmesan, salt, and black pepper. Gradually add 3/4 cup of the all-purpose flour, mixing gently until a soft, slightly sticky dough forms. If the dough is too sticky to handle, add more flour one tablespoon at a time until workable.
- Shape the Gnocchi: Turn the dough onto a floured surface and gently knead it a few times. Divide the dough into four equal portions. Roll each portion into a long rope about 1/2 inch thick. Cut the ropes into 1-inch pieces. For traditional ridges, gently roll each piece over the back of a fork.
- Cook the Mushroom Sauce: Heat olive oil and unsalted butter in a skillet over medium heat. Add the sliced mushrooms and sauté for 6 to 8 minutes until browned and tender. Add the minced garlic and thyme; cook for one more minute until fragrant.
- Finish the Sauce: Stir in the heavy cream and 1/4 cup grated Parmesan cheese. Allow the sauce to simmer gently for 3 to 5 minutes until it thickens slightly. Season with salt and black pepper to taste. Keep the sauce warm on low heat.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi pieces into the boiling water and cook until they float to the surface, which usually takes about 2 to 3 minutes. Use a slotted spoon to remove the gnocchi once cooked.
- Combine and Serve: Gently toss the cooked gnocchi in the warm mushroom sauce to coat well. Serve immediately, garnished with chopped parsley if desired.
Notes
- Drain ricotta cheese in a cheesecloth or fine mesh sieve for at least 30 minutes if it is too watery to achieve the right dough consistency.
- You can prepare gnocchi ahead of time and freeze them before boiling for convenient future meals.
- Adding a splash of white wine to the mushroom sauce during sautéing enhances the flavor depth.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 110mg
