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Easy Ricotta Gnocchi with creamy mushroom sauce
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Prep Time
20m
Cook Time
15m
Total Time
35m
This easy Ricotta Gnocchi recipe with creamy mushroom sauce is a comforting and delicious dinner option. The pillowy gnocchi are made with ricotta, parmesan, and a touch of egg and flour. The creamy mushroom sauce is rich and flavorful, making this dish a perfect choice for a cozy night in.
Ingredients
Servings:
3
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Gnocchi
Creamy Mushroom Sauce
Garnish
Steps
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Notes
1. Ricotta – Don’t buy the soft, smooth spreadable type of ricotta – it’s too wet and loose, which will make the dough too sticky. Use regular ricotta that is kind of lumpy when you scoop it up (see video).
Paesanella, which is widely available in NSW, is my favourite mainstream brand. In Victoria, look for That’s Amore.
If your ricotta is soft and creamy (ie spreadable like peanut butter),you’ll need around 450g/15 oz and will need to extract excess liquid by placing it in a paper towel lined colander for an hour, or even overnight. Then measure out 250g/8 oz and proceed with the recipe.
2. Parmesan – You really need to use freshly grated parmesan cheese for this because it is lighter and finer than store bought pre grated parmesan so it dissolves into the gnocchi better.
3. KEY TIP: The less flour you use, the lighter, softer and fluffier your gnocchi will be. But ricotta wetness can vary, so the exact flour amount may vary. See video for dough stickiness (much stickier than you expect!), it will be too sticky to knead like regular dough.
4. Freezing – Freeze in single layers (you can use baking paper to separate layers). Then tumble into an airtight container and freeze until required. Cook from frozen, it will take an extra minute.
5. Recipe adapted from various sources, including Gourmet Traveller, Serious Eats, and SBS (Margaret Fulton recipe).
Paesanella, which is widely available in NSW, is my favourite mainstream brand. In Victoria, look for That’s Amore.
If your ricotta is soft and creamy (ie spreadable like peanut butter),you’ll need around 450g/15 oz and will need to extract excess liquid by placing it in a paper towel lined colander for an hour, or even overnight. Then measure out 250g/8 oz and proceed with the recipe.
2. Parmesan – You really need to use freshly grated parmesan cheese for this because it is lighter and finer than store bought pre grated parmesan so it dissolves into the gnocchi better.
3. KEY TIP: The less flour you use, the lighter, softer and fluffier your gnocchi will be. But ricotta wetness can vary, so the exact flour amount may vary. See video for dough stickiness (much stickier than you expect!), it will be too sticky to knead like regular dough.
4. Freezing – Freeze in single layers (you can use baking paper to separate layers). Then tumble into an airtight container and freeze until required. Cook from frozen, it will take an extra minute.
5. Recipe adapted from various sources, including Gourmet Traveller, Serious Eats, and SBS (Margaret Fulton recipe).
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories1,289kcal64%
-
Fat75g3%
-
Saturated Fat45g2%
-
Carbohydrates88g4%
-
Fiber3g0%
-
Sugar4g0%
-
Protein61g3%
-
Cholesterol423mg21%
-
Sodium1,138mg56%
Percent Daily Values are based on a 2,000 calorie diet.