Easy Ricotta Gnocchi in Creamy Mushroom Sauce

Name: Easy Ricotta Gnocchi in Creamy Mushroom Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Ingredients: 250 g ricotta; 250 g white mushrooms; 0.75 cup all-purpose flour; 0.66 cup heavy cream; 0.75 cup freshly grated Parmesan cheese; 0.33 cup Chardonnay; 0.5 cup chicken stock/broth; 30 g unsalted butter; 1 large egg; 1 egg yolk; 2 clove garlic; 0.5 onion; 2 thyme sprigs; 0.25 tsp cooking salt; 0.25 tsp black pepper; 1 handful fresh parsley

Light, pillowy homemade ricotta gnocchi served in a rich, velvety mushroom and white wine sauce. This elegant yet simple Italian-inspired meal comes together in just 35 minutes, making it perfect for a cozy weeknight dinner.

Servings3 Portions

Prep Time20 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

ricotta
250 g
white mushrooms
250 g
all-purpose flour
0.8 cup
heavy cream
0.7 cup
freshly grated Parmesan cheese
0.8 cup
Chardonnay
0.3 cup
chicken stock/broth
0.5 cup
unsalted butter
30 g
large egg
1
egg yolk
1
garlic
2 clove
onion
0.5
thyme sprigs
2
cooking salt
0.3 tsp
black pepper
0.3 tsp
fresh parsley
1 handful

Step-by-Step Instructions

In a large mixing bowl, combine the ricotta, 3/4 cup of freshly grated Parmesan, the whole egg, egg yolk, 1/4 teaspoon of salt, and a pinch of black pepper. Use a rubber spatula to mix until the ingredients are well combined and the ricotta is creamy.

Add 3/4 cup of flour to the ricotta mixture. Mix gently until just combined into a very sticky dough that holds its shape. If the dough is too wet, add the remaining flour 1 tablespoon at a time. Remember: a stickier dough results in softer gnocchi.

Lightly flour a clean work surface. Scrape the dough onto the surface and sprinkle the top with a little more flour. Gently knead the dough just enough to form a ball, then pat it into a disc about 1 inch (2.5 cm) thick. Cut the disc into 8 equal wedges.

Roll each wedge into a long rope about 10 inches (25 cm) long and 1/2 inch (1.25 cm) wide. Cut the ropes into 3/4-inch (1.5 cm) pieces. You can freeze the gnocchi at this stage if not cooking immediately.