Ricotta Gnocchi Mushroom Sauce: A Delicious & Easy Recipe

Ricotta gnocchi mushroom sauce: Prepare to be transported to Italy with every single bite! Imagine pillowy soft, melt-in-your-mouth gnocchi, bathed in a rich and earthy mushroom sauce. This isn’t just a meal; it’s an experience, a comforting hug on a plate that will leave you craving more.

Gnocchi, a beloved staple of Italian cuisine, has a history as rich and varied as the regions that claim it. While potato gnocchi is perhaps the most well-known, using ricotta cheese creates an unbelievably light and delicate texture. The addition of a savory mushroom sauce elevates this simple dish to something truly special. Mushrooms have long been prized in Italian cooking, adding depth and umami to countless dishes, and they pair perfectly with the subtle sweetness of ricotta.

What makes ricotta gnocchi mushroom sauce so irresistible? It’s the perfect balance of textures and flavors. The gnocchi are incredibly tender, almost dissolving in your mouth, while the mushroom sauce provides a satisfyingly savory counterpoint. People adore this dish because it’s both elegant enough for a special occasion and comforting enough for a cozy weeknight dinner. Plus, with a few simple tips and tricks, you can easily create this restaurant-quality meal in your own kitchen. So, let’s get cooking and bring a taste of Italy to your table!

this Recipe

Ingredients:

• For the Gnocchi:
• 1 lb (450g) ricotta cheese, whole milk, drained well
• 1 large egg, lightly beaten
• 1/2 cup (60g) grated Parmesan cheese, plus more for serving
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 1 to 1 1/2 cups (120-180g) all-purpose flour, plus more for dusting
• For the Mushroom Sauce:
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 shallot, finely chopped
• 1 lb (450g) mixed mushrooms (such as cremini, shiitake, oyster), sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup heavy cream
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste
• Optional: 1/4 cup grated Parmesan cheese for the sauce

Making the Ricotta Gnocchi Dough

Okay, let’s get started with the gnocchi! This part is all about creating a light and airy dough. The key is to handle it gently and not overwork it. Overworking the dough will result in tough gnocchi, and nobody wants that!

1. Drain the Ricotta: This is super important! Place the ricotta in a fine-mesh sieve lined with cheesecloth or a clean kitchen towel. Let it drain in the refrigerator for at least 30 minutes, or even better, for a couple of hours. This removes excess moisture, which is crucial for a light and fluffy gnocchi. You can gently press down on the ricotta to help release the water.
2. Combine the Ingredients: In a large bowl, combine the drained ricotta, egg, Parmesan cheese, nutmeg, salt, and pepper. Mix gently with a wooden spoon or spatula until just combined. Don’t overmix!
3. Add the Flour: Gradually add the flour, starting with 1 cup (120g). Mix gently until the dough just comes together. It should be slightly sticky. If it’s too wet, add a little more flour, a tablespoon at a time, until it forms a soft, manageable dough. Remember, less is more when it comes to flour! You want to use just enough to bind the ingredients.
4. Knead Lightly: Turn the dough out onto a lightly floured surface. Gently knead it for just a minute or two, until it’s smooth and holds its shape. Again, be careful not to overwork it.
5. Rest the Dough: Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This allows the gluten to relax, making the gnocchi more tender. You can even rest it for an hour or two if you have the time.

Shaping and Cooking the Gnocchi

Now for the fun part – shaping the gnocchi! Don’t worry if they’re not perfect; rustic gnocchi are just as delicious. And cooking them is quick and easy!

1. Roll the Dough: Lightly flour your work surface. Divide the dough into 4 equal pieces. Roll each piece into a long rope, about 1/2 inch (1.25 cm) thick.
2. Cut the Gnocchi: Use a sharp knife or dough scraper to cut the ropes into 3/4-inch (2 cm) pieces.
3. Shape (Optional): If you want to give your gnocchi that classic ridged look, gently roll each piece over the tines of a fork or a gnocchi board. This helps the sauce cling to the gnocchi. But honestly, this step is optional. They’ll taste great either way!
4. Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water, a few at a time. Don’t overcrowd the pot!
5. Wait for them to Float: The gnocchi are cooked when they float to the surface. Once they float, let them cook for another 1-2 minutes.
6. Remove and Drain: Use a slotted spoon to remove the gnocchi from the water and drain them well. Place them in a bowl and toss with a little olive oil to prevent them from sticking together.

Preparing the Mushroom Sauce

While the gnocchi are resting or cooking, let’s whip up that delicious mushroom sauce. The combination of earthy mushrooms, fragrant shallots, and creamy sauce is simply divine!

1. Sauté the Shallots: Heat the olive oil and butter in a large skillet over medium heat. Add the chopped shallot and cook until softened and translucent, about 3-5 minutes. Be careful not to brown them.
2. Add the Mushrooms: Add the sliced mushrooms to the skillet and cook until they are softened and have released their moisture, about 8-10 minutes. Stir occasionally. If the mushrooms are releasing a lot of liquid, you can increase the heat slightly to help it evaporate.
3. Add the Garlic: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
4. Deglaze with Wine: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 2-3 minutes. This adds a wonderful depth of flavor to the sauce.
5. Add the Cream: Pour in the heavy cream and bring to a simmer. Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until it has thickened slightly.
6. Season to Taste: Season the sauce with salt and freshly ground black pepper to taste. If you like, you can also add a little grated Parmesan cheese to the sauce for extra flavor.
7. Add Parsley: Stir in the chopped fresh parsley.

Combining Gnocchi and Sauce

Almost there! Now it’s time to bring everything together. This is the best part – when all your hard work pays off in a delicious, comforting meal.

1. Add Gnocchi to Sauce: Add the cooked gnocchi to the skillet with the mushroom sauce. Gently toss to coat the gnocchi evenly with the sauce.
2. Serve Immediately: Serve the gnocchi immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh parsley, if desired.

Tips for Success

• Don’t Overwork the Dough: I can’t stress this enough! Overworking the dough will result in tough gnocchi. Handle it gently and use just enough flour to bring it together.
• Drain the Ricotta Well: Removing excess moisture from the ricotta is crucial for a light and fluffy gnocchi.
• Cook the Gnocchi in Batches: Don’t overcrowd the pot when cooking the gnocchi. Cook them in batches to prevent them from sticking together.
• Use Fresh, High-Quality Ingredients: The better the ingredients, the better the final dish will be.
• Adjust Seasoning to Taste: Don’t be afraid to adjust the seasoning to your liking. Add more salt, pepper, or Parmesan cheese as needed.

Variations

• Add Spinach or Kale: For a healthier twist, add some chopped spinach or kale to the gnocchi dough.
• Use Different Mushrooms: Experiment with different types of mushrooms, such as porcini or chanterelles.
• Add Truffle Oil: A drizzle of truffle oil can add a luxurious touch to the mushroom sauce.
• Make it Vegetarian/Vegan: Substitute the heavy cream with cashew cream or other plant-based cream alternatives. Ensure the parmesan is vegetarian or vegan as well.

Storage and Reheating

• Storage: Leftover gnocchi and mushroom sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
• Reheating: To reheat, gently warm the sauce in a skillet over low heat. Add the gnocchi and toss to coat. Cook until heated through. You can also reheat the gnocchi in the microwave, but they may become slightly rubbery.

Conclusion:

This Ricotta Gnocchi with Mushroom Sauce isn’t just another pasta dish; it’s an experience. The pillowy softness of the homemade gnocchi, combined with the earthy richness of the mushroom sauce, creates a symphony of flavors and textures that will leave you craving more. I truly believe this recipe is a must-try because it elevates a simple weeknight meal into something truly special, without requiring hours in the kitchen. The light and airy ricotta gnocchi are so much easier to make than traditional potato gnocchi, and the creamy mushroom sauce comes together in a flash. It’s the perfect balance of comfort food and sophisticated flavors.

But don’t just take my word for it! Imagine twirling a forkful of these delicate gnocchi, coated in a luscious sauce brimming with savory mushrooms. The aroma alone is enough to make your mouth water. This dish is incredibly versatile too. While I’ve presented it with a classic mushroom sauce, feel free to experiment with different variations.

Serving Suggestions and Variations:

* Brown Butter Sage Sauce: For a nutty and aromatic twist, try tossing the gnocchi in a brown butter sage sauce. Simply melt butter in a pan until it turns golden brown and fragrant, then add fresh sage leaves and cook for a minute or two.
* Pesto Perfection: A vibrant pesto sauce is another fantastic option. Use store-bought or homemade pesto for a burst of fresh basil flavor.
* Creamy Tomato Sauce: If you’re in the mood for something a little brighter, a creamy tomato sauce would be delicious. Add a splash of cream to your favorite tomato sauce for extra richness.
* Add Some Protein: Grilled chicken, shrimp, or sausage would all be excellent additions to this dish.
* Vegetable Medley: Sautéed spinach, asparagus, or zucchini would add a healthy and colorful touch.
* Cheese Please!: A generous grating of Parmesan cheese is always a welcome addition, but feel free to experiment with other cheeses like Pecorino Romano or Asiago.

I encourage you to get creative and make this ricotta gnocchi mushroom sauce your own! Don’t be intimidated by the thought of making gnocchi from scratch. This recipe is surprisingly simple, and the results are well worth the effort. Plus, it’s a fun activity to do with family or friends.

Once you’ve tried this recipe, I’d love to hear about your experience. Did you make any variations? What did you think of the texture of the gnocchi? What was your favorite part of the dish? Share your photos and comments on social media using #RicottaGnocchiMagic or tag me in your posts. I can’t wait to see what you create! So, gather your ingredients, put on your apron, and get ready to enjoy a truly unforgettable meal. Happy cooking! I am confident that you will love this recipe as much as I do. The light, fluffy texture of the gnocchi paired with the rich, savory sauce is a match made in culinary heaven. It’s a dish that’s perfect for a special occasion or a cozy night in.