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
Scale
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
