EASY homemade ricotta Gnocchi with creamy Mushroom Sauce

By RecipeTin Eats · 60 min

Ingredients

Instructions

1. Put all gnocchi ingredients except the flour in a bowl and mix with a spatula or wooden spoon until combined, smearing the ricotta against the bowl to cream it.
2. Add 3/4 cup flour and mix until just combined. The dough should be very sticky but hold its shape in a mound. Add more flour only 1 tablespoon at a time if needed.
3. Dust a work surface with flour and scrape the dough onto it. Dust the top, knead lightly into a ball, then pat into a disc about 1 inch (2.5 cm) thick. Cut into 8 wedges, dusting the knife or scraper with flour between cuts.
4. Roll each wedge into a log about 10 inches (25 cm) long and 1/2 inch (1.25 cm) wide. Cut into 3/5-inch (1.5 cm) pieces. The gnocchi can be frozen at this stage.
5. Melt the butter in a large pan over high heat. Add the onion, garlic and thyme and cook for 1 minute. Add the mushrooms, salt and pepper and cook for 5 minutes until softened.
6. Add the wine and simmer rapidly for 1 to 2 minutes, stirring to scrape the base of the pan, until mostly evaporated. Add the stock and cream and stir.
7. Bring to a simmer, then reduce to medium-low and simmer gently for 5 minutes until thickened. The sauce may look thin; the gnocchi starch will thicken it.
8. Boil a large pot of water with 2 teaspoons salt. Add the gnocchi and cook about 2 1/2 minutes, until they float and have been floating for about 30 seconds.
9. Lift the gnocchi with a spider or slotted spoon straight into the sauce. Raise heat to medium and toss gently for 1 minute until the sauce thickens and coats the gnocchi. Add a splash of cooking water if too thick.
10. Serve immediately, topped with parmesan and parsley if desired.

Summarized from RecipeTin Eats's video. Watch it for the details.

More recipes with

GarlicOnionEggCheeseCreamMushroomParmesan cheeseHeavy cream