If you have been craving a dish that tastes like it belongs in a cozy Italian trattoria but is surprisingly quick to whip up, you have to try this Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe. The gnocchi are pillowy soft with a delicate ricotta base, making them incredibly light yet satisfying. Paired with a luscious, garlicky mushroom sauce that’s creamy and fragrant with thyme and white wine, every bite feels like a warm hug. This recipe is perfect for a weeknight dinner or impressing friends without spending hours in the kitchen.
Ingredients You’ll Need
Gathering these simple, wholesome ingredients sets the foundation for a dish packed with flavor and perfect texture. Each ingredient contributes its own magic—from the richness of the ricotta to the earthy mushrooms that make the sauce shine.
- 250g full-fat ricotta: The star that keeps the gnocchi tender and creamy.
- 3/4 cup (75g) freshly grated parmesan cheese: Adds a sharp, nutty depth to the gnocchi and sauce.
- 1 large egg and 1 egg yolk: Help bind the gnocchi dough without making it heavy.
- 1/4 tsp cooking salt and pinch of black pepper: Simple seasonings to highlight the natural flavors.
- 3/4 – 1 cup plain/all-purpose flour: Keeps the gnocchi delicate yet cohesive—start with less and add as needed.
- 30g unsalted butter: For richness in the sauce, creating a silky finish.
- 2 garlic cloves, finely minced: Infuse the sauce with a warm, aromatic base.
- 1/2 onion or 1 shallot, finely chopped: Adds sweetness and complexity to the mushroom sauce.
- 2 thyme sprigs or 1/2 tsp dried thyme: Earthy herb that brightens and balances the sauce.
- 250g white mushrooms, sliced 5mm thick: The heart of the sauce, savory and tender.
- 1/3 cup chardonnay or dry white wine (optional): Adds acidity and depth, but can be skipped for a non-alcoholic twist.
- 1/2 cup low sodium chicken stock or broth: Builds a flavorful base for the sauce.
- 2/3 cup thickened or heavy cream: Creates the luscious, creamy texture that coats the gnocchi lovingly.
- Freshly grated parmesan and chopped parsley (optional): For finishing touches and bursts of freshness.
How to Make Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe
Step 1: Prepare the Ricotta Gnocchi Dough
Start by draining any excess liquid from the ricotta to ensure your gnocchi won’t be soggy. Then, gently mix the ricotta with the grated parmesan, egg, and egg yolk in a large bowl. Season this mixture with salt and pepper, then slowly fold in the flour just until a soft dough forms. Be careful not to overwork it—the dough should be just firm enough to roll. This gentle handling is the secret to those light and fluffy gnocchi pillows you’ll love.
Step 2: Shape and Cook the Gnocchi
Dust your working surface with flour and divide the dough into manageable portions. Roll each piece into a long rope about 2cm thick, then cut into bite-sized pieces. If you want, you can shape them with a fork for a classic look, but simply cut pieces work perfectly too. Drop the gnocchi into a pot of salted boiling water, cooking in batches. When they float to the surface, that’s your cue—scoop them out gently and set aside. This quick cooking locks in their softness and gives you that melt-in-your-mouth texture.
Step 3: Whip Up the Creamy Mushroom Sauce
While the gnocchi cooks, melt the butter in a large skillet over medium heat. Sauté the minced garlic and chopped onion or shallot until fragrant and translucent—this builds layers of flavor right from the base. Add the sliced mushrooms and thyme, seasoning with salt and pepper, and cook until the mushrooms soften and release their juices. Pour in the white wine (if using) to deglaze the pan, letting the alcohol cook off and the liquid reduce slightly. Stir in the chicken stock and allow it to simmer until flavorful. Finally, reduce the heat and stir in the cream to thicken the sauce. Toss in the cooked gnocchi and gently coat everything together.
How to Serve Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe
Garnishes
Sprinkle freshly grated parmesan generously over the top for a savory punch and finish with a handful of chopped fresh parsley. The parmesan melts slightly, adding that irresistible cheesy crust, while parsley introduces a bright, fresh contrast that lifts the entire dish.
Side Dishes
This easy ricotta gnocchi paired with creamy mushroom sauce shines as a main on its own but also pairs beautifully with crisp green salads, roasted Brussels sprouts, or a side of sautéed garlic spinach to balance the richness and add vibrant color to the plate.
Creative Ways to Present
For an elegant touch, serve the gnocchi in individual shallow bowls, garnished with thyme sprigs and a drizzle of extra virgin olive oil. You could also place spoonfuls of mushroom sauce over the gnocchi in a casserole dish, sprinkle with toasted pine nuts for crunch, and broil briefly for a golden finish—perfect for entertaining!
Make Ahead and Storage
Storing Leftovers
If you prepped too much, store leftover gnocchi and sauce separately in airtight containers in the fridge. This keeps the gnocchi from becoming mushy and lets you reheat with the sauce fresh and creamy.
Freezing
You can freeze uncooked gnocchi by laying them out on a baking tray lined with parchment paper and freezing until firm. Transfer to a freezer bag for up to 3 months. When you’re ready to eat, cook them straight from frozen—you’ll find they hold their shape beautifully.
Reheating
Reheat gnocchi gently in a skillet with some extra butter or sauce. Avoid microwaving if possible as it can alter the texture. A low and slow reheat helps keep the gnocchi soft and sauce silky.
FAQs
Can I use low-fat ricotta for this recipe?
For best texture and richness, full-fat ricotta is recommended. Low-fat varieties tend to be too watery and can make the dough soggy, affecting the lightness of the gnocchi.
What if I don’t have white wine for the sauce?
No worries—just skip it or substitute with a splash of extra chicken stock or even a squeeze of lemon juice to maintain brightness without the alcohol.
How do I prevent the gnocchi from sticking together?
Make sure to dust them lightly with flour after cutting and cook them in batches with plenty of boiling salted water. Also, promptly remove them once they float to avoid overcooking and stickiness.
Can I make the dough ahead of time?
Yes! You can prepare the dough and shape the gnocchi a few hours ahead. Keep them covered tightly in the fridge until you’re ready to cook.
Is there a vegetarian version of this sauce?
Absolutely! Just swap the chicken stock for vegetable broth, and it still tastes deeply satisfying and rich.
Final Thoughts
This Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe is truly one of those dishes that feels special but comes together quickly and effortlessly. It’s so rewarding to create light, fluffy gnocchi and pair them with a sauce that’s bursting with earthy mushrooms and rich creaminess. I can’t wait for you to try it and add it to your weeknight dinner rotation or weekend feast. Trust me, once you taste this, it will become a beloved favorite.
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Easy Ricotta Gnocchi with Creamy Mushroom Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Easy Ricotta Gnocchi recipe features light, pillowy gnocchi made from ricotta cheese and flour, served with a luscious creamy mushroom sauce. Perfect for a comforting dinner, the gnocchi are quick to prepare and pair beautifully with a sauce of sautéed garlic, shallots, thyme, white mushrooms, white wine, chicken stock, and cream, garnished with parmesan and fresh parsley.
Ingredients
For the Ricotta Gnocchi
- 250g / 8oz ricotta (full fat)
- 3/4 cup (75g) freshly grated parmesan cheese
- 1 large egg (55 – 60g / 2oz)
- 1 egg yolk
- 1/4 tsp cooking salt / kosher salt
- Pinch black pepper
- 3/4 – 1 cup plain/all-purpose flour, plus more for dusting
For the Creamy Mushroom Sauce
- 30g / 2 tbsp unsalted butter
- 2 garlic cloves, finely minced
- 1/2 onion or 1 shallot, finely chopped
- 2 thyme sprigs (or 1/2 tsp dried thyme)
- 250g / 8oz white mushrooms, sliced about 5mm / 0.2″ thick
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1/3 cup chardonnay or other dry white wine (optional, skip for non-alcoholic)
- 1/2 cup low sodium chicken stock/broth
- 2/3 cup thickened/heavy cream
- Freshly grated parmesan, to serve
- Fresh parsley, finely chopped (optional, for garnish)
Instructions
- Prepare the Gnocchi Dough: In a large bowl, combine the full-fat ricotta, grated parmesan, egg, egg yolk, salt, and black pepper. Mix gently. Gradually add 3/4 cup of flour, mixing carefully until a soft dough forms. If the dough is too sticky, add more flour a tablespoon at a time until it is workable but still light.
- Shape the Gnocchi: Lightly flour your work surface and divide the dough into smaller portions. Roll each portion into long ropes about 2 cm (3/4 inch) thick. Cut the ropes into 2 cm (3/4 inch) pieces. Optionally, press each piece gently with a fork to create ridges. Place the gnocchi on a floured tray to prevent sticking.
- Cook the Gnocchi: Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches into the water. When they float to the surface (about 2-3 minutes), cook for an additional 30 seconds, then use a slotted spoon to remove them. Set aside while you prepare the sauce.
- Make the Mushroom Sauce: In a large skillet or frying pan, melt the butter over medium heat. Add the minced garlic, chopped shallot, and thyme sprigs. Sauté for 2-3 minutes until fragrant and softened. Add the sliced mushrooms, salt, and pepper. Cook for 5-7 minutes until mushrooms release moisture and start to brown.
- Deglaze and Simmer: Pour in the chardonnay (or dry white wine) and cook for 2-3 minutes until mostly evaporated. Add the chicken stock/broth and simmer for another 3-4 minutes to reduce slightly.
- Add Cream and Combine: Lower the heat and pour in the thickened/heavy cream, stirring to combine. Simmer gently for 3-5 minutes until the sauce thickens slightly. Remove the thyme sprigs.
- Toss Gnocchi in Sauce and Serve: Add the cooked gnocchi to the mushroom sauce, tossing gently to coat. Cook together for 1-2 minutes to meld flavors. Serve hot, garnished with freshly grated parmesan and finely chopped parsley if desired.
Notes
- Use full-fat ricotta for best texture and flavor in the gnocchi.
- If the dough is too wet and sticky, add more flour, but avoid adding too much to keep gnocchi light.
- Egg whites leftover from the yolk can be used in omelets or baking to avoid waste.
- For a vegetarian version, substitute chicken stock with vegetable stock and omit the wine if preferred.
- Fresh thyme sprigs add great aroma, but dried thyme works well too.
- Handle the gnocchi gently to keep them light and fluffy.
