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Easy Ricotta Gnocchi with creamy mushroom sauce
Recipe video above. An easy recipe for pillowy soft gnocchi made using ricotta instead of potato. It's real Italian food - fast! Takes a third of the time to make compared to potato gnocchi, and it's lighter and softer so you won't feel as weighed down. Served with a creamy mushroom sauce which is to-die-for sauce for pillowy soft gnocchi. See below recipe card for more gnocchi sauces. Serves 3 as a main, 4 to 5 as a starter.
👥 3 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●spatula
- ●wooden spoon
- ●knife
- ●pan
- ●pot
📝 Preparation Steps
1
Homemade ricotta gnocchi
2
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).
3
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)
cup (75g) freshly grated parmesan cheese (Note 2)3/4- 1 cup flour (plain/all-purpose), plus more for dusting (Note 3)3/4cup chardonnay (or other dry white wine (skip for non alcoholic))1/3cup chicken stock/broth (, low sodium)1/2cup thickened / heavy cream (or pure cream)2/3
4
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
5
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)
6
Creamy mushroom sauce
7
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.
thyme sprigs (sub 1/2 tsp dried thyme)2
8
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.
9
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!).
10
Cook gnocchi & sauce it
11
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!)
12
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.
13
Serve immediately, garnished with freshly grated parmesan and parsley, if desired.
Freshly grated parmesanFresh parsley (, finely chopped (optional))
Nutrition Facts
calories
702 kcal
fat Content
48 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
1253 mg
protein Content
29 g
trans Fat Content
0.3 g
cholesterol Content
260 mg
carbohydrate Content
35 g
saturated Fat Content
29 g
unsaturated Fat Content
15 g
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