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

Scale

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)

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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.