Description
This Easy Ricotta Gnocchi with Creamy Mushroom Sauce is a delightful Italian-inspired dish that features light and tender ricotta gnocchi paired with a rich, savory mushroom cream sauce. Perfect for a cozy weeknight dinner or an elegant gathering, the dish combines fluffy homemade gnocchi with a luscious sauce made from sautéed mushrooms, garlic, white wine, and cream, finished with Parmesan and fresh parsley.
Ingredients
Scale
Gnocchi Dough
- 1 1/2 cups ricotta cheese (drained)
- 1 egg
- 1 cup all-purpose flour (plus extra for dusting)
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
Creamy Mushroom Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound (450g) cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth for a vegetarian version)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (for the sauce)
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the Gnocchi Dough: In a large mixing bowl, combine the drained ricotta cheese, egg, grated Parmesan, salt, and nutmeg if using. Gradually add the flour, mixing gently until a soft dough forms that is not sticky. Add a bit more flour if needed, to ensure the dough holds together well.
- Shape the Gnocchi: Divide the dough into portions. On a floured surface, roll each portion into ropes about 1/2 inch thick. Cut these ropes into 1-inch pieces. Optionally, roll each piece over the back of a fork to create ridges for better sauce adherence.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.
- Sauté the Mushrooms: In a large skillet, heat the butter and olive oil over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they become golden brown and tender, about 5 to 7 minutes.
- Add Garlic and Wine: Stir in the minced garlic and cook for an additional minute until fragrant. If using, pour in the white wine, letting it simmer for 2 to 3 minutes to reduce slightly and enhance the flavor.
- Make the Cream Sauce: Reduce the heat to low and add the heavy cream and chicken or vegetable broth. Stir well and bring to a gentle simmer. Cook for 3 to 4 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.
- Combine Gnocchi and Sauce: Add the cooked gnocchi to the creamy mushroom sauce, stirring gently to coat each piece evenly. Sprinkle the grated Parmesan cheese over the mixture and stir until melted and well incorporated.
- Serve: Remove the pan from heat. Garnish with freshly chopped parsley if desired and serve the dish hot for a comforting, creamy meal.
Notes
- If you prefer a vegetarian dish, substitute chicken broth with vegetable broth.
- Draining the ricotta cheese well is important to prevent the dough from becoming too wet and sticky.
- Rolling the gnocchi pieces over a fork is optional but helps create ridges that hold the sauce better.
- Using white wine in the sauce adds depth of flavor but can be omitted if preferred, substituting with additional broth.
- For extra flavor, add a pinch of freshly ground black pepper when mixing the dough.
