If you’re seeking a cozy yet elegant meal to impress yourself or your favorite people, Easy Ricotta Gnocchi with Creamy Mushroom Sauce is an absolute winner. Pillowy ricotta gnocchi come together quickly with minimal fuss, and then they’re bathed in a luscious, aromatic mushroom sauce that tastes like something from a rustic Italian trattoria. This dish brings together comfort and sophistication in every bite—no fancy equipment, no masterclass required, just pure, soul-warming deliciousness.
Ingredients You’ll Need
The magic of Easy Ricotta Gnocchi with Creamy Mushroom Sauce is how it takes humble, easy-to-find ingredients and transforms them into something spectacular. Each item plays a special role in achieving that signature light texture and rich, velvety sauce.
- Ricotta Cheese (1 cup, drained): The star of your gnocchi—use good-quality ricotta and make sure it’s well-drained for the fluffiest result.
- Large Egg (1): Binds the dough together, giving your gnocchi structure without making them dense.
- Parmesan Cheese (1/2 cup, grated, plus 1/4 cup for sauce): Adds nuttiness and depth to both the dumplings and the sauce—freshly grated is best.
- All-Purpose Flour (3/4 to 1 cup, plus extra for dusting): Gently holds the dough together; add just enough to avoid stickiness.
- Salt (1/2 teaspoon): Brings out all the flavors and seasons both the gnocchi and the sauce.
- Black Pepper (1/4 teaspoon): Adds a touch of warmth and balance—it complements the creaminess beautifully.
- Butter (2 tablespoons): Enriches the mushroom sauce, creating a silky, decadent finish.
- Olive Oil (1 tablespoon): Helps sauté the mushrooms, marrying the earthy flavors and keeping them from sticking.
- Mushrooms (2 cups, sliced): Cremini or baby bella work perfectly, offering heartiness and umami that really make the sauce shine.
- Garlic (2 cloves, minced): Infuses the sauce with aromatic, savory notes.
- Heavy Cream (1/2 cup): The secret to the sauce’s velvety, restaurant-worthy texture.
- Chopped Parsley (for garnish): Adds fresh color and a herbal lift at the finish.
How to Make Easy Ricotta Gnocchi with Creamy Mushroom Sauce
Step 1: Mix the Gnocchi Dough
Start by combining the drained ricotta, egg, grated Parmesan, salt, and black pepper in a large bowl. Give it a good stir until everything is nicely blended. This mixture should be creamy and uniform, setting the foundation for tender, cloud-like gnocchi.
Step 2: Add the Flour and Form Dough
Gradually add in the flour, starting with 3/4 cup. Mix gently until a soft, slightly sticky dough begins to form. If the dough clings too much to your hands, sprinkle in a little more flour—just enough to bring it together. Over-flouring will make the gnocchi tough, so err on the side of tenderness.
Step 3: Shape the Gnocchi
Dust your work surface generously with flour. Turn out the dough and knead it just a few times—no need for heavy muscle. Divide it into four portions, then roll each one into a rope about 3/4-inch thick. Use a knife or bench scraper to cut each rope into 1-inch pillow-shaped pieces. For that classic look, gently roll each piece over the back of a fork to imprint ridges that will catch the creamy mushroom sauce.
Step 4: Cook the Gnocchi
Bring a big pot of salted water to a gentle boil. Drop the gnocchi in batches (don’t crowd the pot) and wait for them to float, about 2–3 minutes. That’s your sign they’re perfectly cooked! Use a slotted spoon to transfer them to a plate as you work through the batches.
Step 5: Prepare the Creamy Mushroom Sauce
Meanwhile, in a large skillet, melt butter and olive oil over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they’re soft and golden—this usually takes 6–8 minutes. Add the minced garlic and sauté for just a minute, letting its aroma bloom without burning. Pour in the heavy cream, bring it to a gentle simmer, then add the extra Parmesan, stirring until it all melts together into a dreamy, smooth sauce. Taste, and season with a pinch more salt and pepper if needed.
Step 6: Combine and Finish
Gently fold the just-cooked gnocchi into the creamy mushroom sauce, making sure every piece is luxuriously coated. Cook for an additional minute, letting the flavors marry. Top with a flourish of chopped parsley and shower of extra Parmesan just before serving for the best Easy Ricotta Gnocchi with Creamy Mushroom Sauce experience.
How to Serve Easy Ricotta Gnocchi with Creamy Mushroom Sauce
Garnishes
A sprinkle of finely chopped fresh parsley not only brightens up the look, but also gives this dish a fragrant, herbal pop. An extra dusting of Parmesan cheese is never a bad idea—try a fine microplane for a snowy topping. If you like a bit more crunch or color, consider extra black pepper or even a few toasted pine nuts for special occasions.
Side Dishes
Crusty bread is almost non-negotiable here—you’ll want it to scoop up every drop of sauce. A simple salad with peppery arugula, lemon, and olive oil makes a fresh counterpoint to the richness of your Easy Ricotta Gnocchi with Creamy Mushroom Sauce. For something heartier, roasted broccoli or green beans work beautifully as well.
Creative Ways to Present
Serve your gnocchi in wide, shallow bowls to showcase the sauce and those lovely ridges. For an elegant touch, set aside a few sautéed mushrooms for topping. If you like, drizzle a bit of truffle oil or finish with a twist of lemon zest for an extra note of luxury. These thoughtful details make Easy Ricotta Gnocchi with Creamy Mushroom Sauce feel straight out of your favorite Italian bistro.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (a big “if”), transfer cooled gnocchi and mushroom sauce to an airtight container. They’ll keep well in the fridge for up to 3 days, happily soaking up even more flavor as they rest.
Freezing
You can freeze the uncooked ricotta gnocchi on a parchment-lined baking sheet until solid, then store in a freezer bag. No need to thaw—just boil them straight from frozen, adding a minute or two to the cooking time. Avoid freezing the mushroom sauce as the cream may separate, but you can always whip up a fresh batch while your gnocchi cooks.
Reheating
To reheat, gently warm the gnocchi and sauce together in a skillet over low heat. If the sauce seems thick, stir in a splash of cream or milk to loosen it up. Take care not to boil vigorously, which can turn the gnocchi rubbery—gentle heat is your friend for keeping everything tender and luscious.
FAQs
Can I use store-bought gnocchi for this recipe?
Absolutely! While homemade ricotta gnocchi are extra tender, you can use good-quality store-bought gnocchi in a pinch—just follow the package instructions and pair them with the creamy mushroom sauce for a quicker meal.
What type Main Course
Cremini, baby bella, or white mushrooms all work beautifully. Feel free to mix varieties or try shiitake for an even earthier flavor profile in your Easy Ricotta Gnocchi with Creamy Mushroom Sauce.
Can I make the gnocchi dough ahead of time?
Yes! You can shape the gnocchi and refrigerate them on a tray for a few hours before boiling, or freeze them for longer storage. This makes Easy Ricotta Gnocchi with Creamy Mushroom Sauce a perfect do-ahead dish for entertaining or meal prep.
Is there a gluten-free option?
You can substitute a cup-for-cup gluten-free all-purpose flour for the wheat flour. The texture may be slightly different, but the result will still be delicious and satisfying.
How do I ensure my gnocchi don’t turn out dense?
The key is to use well-drained ricotta and a light touch with the flour. Mix and knead just enough to hold everything together. Too much flour or overworking the dough will make them heavy, so less is more.
Final Thoughts
If you’re ready to elevate your weeknight dinners or impress guests without breaking a sweat, give Easy Ricotta Gnocchi with Creamy Mushroom Sauce a spot on your table. It combines the best of comfort food and Italian-inspired elegance in every forkful. Trust me, once you taste how easy and delicious this is, it’ll become a cherished favorite you’ll want to make again and again.
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Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Learn how to make homemade ricotta gnocchi with a luxurious creamy mushroom sauce in this easy Italian dinner recipe. These light and pillowy gnocchi are paired with a rich sauce that’s sure to impress your family and friends.
Ingredients
- 1 cup ricotta cheese (drained)
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 3/4 to 1 cup all-purpose flour (plus extra for dusting)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups mushrooms (sliced, such as cremini or baby bella)
- 2 cloves garlic (minced)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (for sauce)
- Chopped parsley for garnish
Gnocchi:
Creamy Mushroom Sauce:
Instructions
- Gnocchi: In a large bowl, mix the ricotta, egg, Parmesan, salt, and pepper until combined. Gradually add flour, starting with 3/4 cup, mixing until a soft dough forms. If the dough is too sticky, add a bit more flour. Turn the dough onto a floured surface and gently knead a few times. Divide into 4 sections and roll each into a rope about 3/4-inch thick. Cut into 1-inch pieces. If desired, roll each piece over the tines of a fork to create ridges.
- Cooking Gnocchi: Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches and cook until they float, about 2–3 minutes. Remove with a slotted spoon and set aside.
- Creamy Mushroom Sauce: For the sauce, heat butter and olive oil in a large skillet over medium heat. Add mushrooms and cook until softened and golden, about 6–8 minutes. Add garlic and sauté for 1 minute. Stir in the heavy cream and bring to a simmer. Add Parmesan and stir until melted and creamy. Season with salt and pepper to taste. Gently fold in the cooked gnocchi and stir to coat.
- Serve warm, topped with parsley and extra Parmesan if desired.
Notes
- Make sure the ricotta is well-drained to avoid sticky dough.
- You can prep the gnocchi ahead and freeze them—just cook straight from frozen.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 3g
- Sodium: 470mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 105mg
