Description of this recipe
This recipe brings together the delicate lightness of homemade ricotta gnocchi with a rich and savory creamy mushroom sauce. The gnocchi, made primarily from ricotta cheese, are incredibly tender and melt-in-your-mouth, a far cry from the often-dense potato-based versions. The creamy mushroom sauce, infused with garlic, thyme, and a hint of white wine, perfectly complements the gnocchi, creating a harmonious and unforgettable dish. It’s a restaurant-quality meal that you can easily prepare in your own kitchen.
Why you will love this recipe
You’ll fall in love with this recipe for several reasons. First, the gnocchi are surprisingly simple to make, requiring minimal ingredients and effort. The key is using full-fat ricotta and resisting the urge to add too much flour, which keeps the gnocchi light and airy. Second, the creamy mushroom sauce is a flavor explosion. The combination of sautéed mushrooms, garlic, thyme, and white wine creates a depth of flavor that is both comforting and sophisticated. The sauce is incredibly versatile and can be adapted to your liking by adding different types of mushrooms, herbs, or even a touch of truffle oil. Finally, this dish is incredibly satisfying. The combination of the tender gnocchi and the creamy sauce is a textural and flavorful delight that will leave you feeling completely content. It’s perfect for a cozy weeknight dinner or a special occasion.
Ingredients:
Gnocchi
- 250g / 8oz ricotta, must be full fat (Note 1)
- 3/4 cup (75g) freshly grated parmesan cheese (Note 2)
- 1 large egg (55 – 60g/2oz)
- 1 egg yolk (egg white use ideas here)
- 1/4 tsp cooking salt / kosher salt
- Pinch black pepper
- 3/4 – 1 cup flour (plain/all-purpose), plus more for dusting (Note 3)
Creamy Mushroom Sauce
- 30g / 2 tbsp unsalted butter
- 2 garlic cloves, finely minced
- 1/2 onion or 1 eschallot (US: shallot), finely chopped
- 2 thyme sprigs (sub 1/2 tsp dried thyme)
- 250g / 8oz white mushrooms, sliced in 5mm / 0.2″ slices
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1/3 cup chardonnay or other dry white wine (skip for non alcoholic)
- 1/2 cup chicken stock/broth, low sodium
- 2/3 cup thickened / heavy cream (or pure cream)
Garnish
- Freshly grated parmesan
- Fresh parsley, finely chopped (optional)
Preparation:
Homemade ricotta gnocchi
Step 1: Mix – Put all the gnocchi ingredients in a bowl except the flour. Use a rubber spatula or wooden spoon to mix until combined (smear up the wall if needed, to help cream the ricotta).
Step 2: Add flour – Add 3/4 cup of flour and mix until just combined so it is a very sticky dough that will hold its shape in a mound, but is not runny like a muffin batter (see video for consistency). Stickier dough = softer gnocchi! Use the remaining flour, 1 tbsp at a time, if needed, but try to stick with 3/4 cup. You can always add more flour in the next step. (Note 3)
Step 3: Form disc – Sprinkle a work surface with flour then scrape the dough out onto it. Sprinkle the top lightly with flour then use your hands to give the dough a light knead to bring it into a ball then pat it into a disc about 2.5cm/1″ thick. Cut it into 8 wedges, using a knife or dough scraper dusted with flour as needed between each cut
Step 4: Roll and cut – Roll each piece into a log 25cm/10″ long, about 1.25cm / 1/2″ wide. Cut into 1.5 cm / 3/5″ pieces (Can freeze at this point – Note 4)
Creamy mushroom sauce
Step 1: Cook mushrooms – Melt the butter in a large pan over high heat. Add the onion, garlic and thyme sprigs. Cook for 1 minute. Add mushrooms, salt and pepper. Cook for 5 minutes until the mushrooms is softened.
Step 2: Sauce – Add the wine and simmer rapidly for 1 to 2 minutes, stirring to scrape the base of the pan, until mostly evaporated. Add the stock/broth and cream, then stir.
Step 3: Simmer – Bring to a simmer then reduce the heat to medium low and simmer gently for 5 minutes until thickened. (It’s ok if it seems a bit thin, the starch from gnocchi will thicken it quickly, have faith!).
Cook gnocchi & sauce it
Step 1: Cook gnocchi – Bring a large pot of water to the boil with 2 teaspoons of salt. Tumble the gnocchi in and cook for around 2 1/2 minutes, or until the gnocchi is floating on the surface for around 30 seconds, no longer (else they overcook!)
Step 2: Sauce it – Use a spider or large slotted spoon to scoop the gnocchi out of the water and straight into the sauce (excess water drips in the sauce are good!). Turn the heat up to medium and toss gently for 1 minute or until the sauce thickens and coats the gnocchi. If the sauce gets too thick, add a splash of the gnocchi cooking water.
Step 3: Serve immediately, garnished with freshly grated parmesan and parsley, if desired.
COOKING Rating:
- Ease of Preparation: Medium
- Flavor Complexity: High
- Overall Impression: Excellent
Serving Suggestions:
This dish is a complete meal on its own, but you can enhance the experience with a few complementary sides. A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the gnocchi and sauce. Crusty bread, such as a baguette or ciabatta, is perfect for soaking up the delicious sauce. For a more substantial meal, consider serving the gnocchi with grilled chicken or fish.
Tips:
- Ricotta Cheese is Key: The quality of your ricotta cheese will greatly impact the final result. Use full-fat ricotta for the best flavor and texture. Drain the ricotta well to remove excess moisture. You can do this by placing the ricotta in a cheesecloth-lined sieve and refrigerating it for several hours.
- Don’t Overwork the Dough: Overworking the dough will result in tough gnocchi. Mix the ingredients until just combined and avoid kneading the dough.
- Flour Sparingly: Use just enough flour to bring the dough together. Adding too much flour will make the gnocchi dense.
- Cook Gnocchi in Batches: Cook the gnocchi in batches to prevent them from sticking together.
- Don’t Overcook the Gnocchi: Overcooked gnocchi will be mushy. Cook them until they float to the surface, then remove them immediately.
- Adjust the Sauce to Your Liking: The creamy mushroom sauce can be customized to your liking. Add different types of mushrooms, herbs, or spices to create your own unique flavor profile. A sprinkle of truffle oil at the end adds a touch of luxury.
- Note 1: Be sure to use full-fat ricotta, otherwise the gnocchi will not form properly
- Note 2: Always use fresh parmesean for the best and most authentic taste
- Note 3: if needed, be sure to use flour 1 tbps at a time
- Note 4: These gnocchi can be frozen for up to three months.
Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes
Nutritional Information: (Estimated, may vary based on specific ingredients)
- Calories: 450
- Protein: 20g
- Sodium: 500mg
Conclusion
Easy Ricotta Gnocchi with Creamy Mushroom Sauce is a delightful dish that is both comforting and elegant. The tender gnocchi, made from simple ingredients, are perfectly complemented by the rich and savory creamy mushroom sauce. This recipe is perfect for a weeknight dinner or a special occasion, and it’s sure to impress your family and friends. With a few simple tips and tricks, you can easily create restaurant-quality gnocchi in your own kitchen. So, gather your ingredients, put on your apron, and get ready to embark on a culinary adventure!
5 Questions and Answers About This Recipe
Q1: Can I use pre-made gnocchi for this recipe?
A: While you can use pre-made gnocchi, the texture and flavor will not be the same as homemade ricotta gnocchi. The homemade version is much lighter and more delicate. However, if you are short on time, pre-made gnocchi can be a convenient substitute. Just be sure to choose a high-quality brand.
Q2: Can I use different types of mushrooms in the sauce?
A: Absolutely! Feel free to experiment with different types of mushrooms to create your own unique flavor profile. Cremini, shiitake, and oyster mushrooms are all excellent choices. You can also use a combination of different mushrooms for added complexity.
Q3: Can I make this recipe vegetarian?
A: Yes, this recipe can easily be made vegetarian by using vegetable broth instead of chicken broth. You can also add some vegetarian parmesan cheese alternative
Q4: How can I prevent the gnocchi from sticking together while cooking?
A: To prevent the gnocchi from sticking together, cook them in batches and make sure the water is boiling vigorously. You can also add a tablespoon of olive oil to the water.
Q5: Can I make the gnocchi ahead of time?
A: Yes, you can make the gnocchi ahead of time and store them in the refrigerator for up to 24 hours. Dust them with flour to prevent them from sticking together. You can also freeze the gnocchi for longer storage.
