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
Scale
- 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
