Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Easy ricotta gnocchi with creamy mushroom sauce Recipe
Ricotta gnocchi is the straightforward strategy to make do-it-yourself gnocchi from scratch! They take 20 minutes from begin to end, and are identical to potato gnocchi – smooth, plump pillows able to be tossed in your sauce of selection. Immediately – a creamy mushroom sauce. Good match!
This isn’t the primary time I’ve shared a ricotta gnocchi recipe (see right here and right here), and it’ll not be the final. I’m a giant fan as a result of it’s a a lot easier and quicker to make than the extra well-known potato gnocchi which requires accuracy to make sure they don’t find yourself dense and doughy. Plus, I like that ricotta gnocchi are lighter and fluffier than potato gnocchi, so it doesn’t depart you feeling weighed down.
And sure, ricotta gnocchi is legit Italian! As with many conventional meals world wide, there are numerous methods to make gnocchi in Italy, ricotta gnocchi being one selection. 🙂
Delving into the distinction just a little extra – Primarily, potato gnocchi is made with mashed potato, flour and egg. Ricotta gnocchi merely switches the potato with ricotta, and on this recipe some parmesan is added for additional flavour. I discover that they really style fairly comparable, as a result of in truth, potato gnocchi doesn’t style very similar to potato as soon as tossed with the sauce. And likewise, with ricotta being a impartial flavoured cheese, you may’t style it a lot in ricotta gnocchi.
However the massive distinction is texture and pace of constructing. Ricotta gnocchi is, as talked about above, softer and lighter than potato gnocchi. And as for making time – 20 minutes vs 1 hour minimal!
PS Simply to be clear, this recipe is just not dissing potato gnocchi. I like them. However I can’t bear in mind the final time I made them. Whereas ricotta gnocchi is a daily!
Right here’s what you should make this ricotta gnocchi with creamy mushroom sauce.
For the ricotta gnocchi
-
Paesanella, which is extensively out there in NSW, is my favorite mainstream model. In Victoria, search for That’s Amore.
Acquired the mistaken ricotta? – In the event you obtained the spreadable easy kind by chance, you’ll want round 450g/15 oz and might want to extract extra liquid by putting it in a paper towel lined colander for an hour, and even in a single day. Then measure out 250g/8 oz and proceed with the recipe.
-
Flour – simply plain / all-purpose flour. Not self elevating flour, it can make the ricotta puff up and it’ll kind of disintegrate (yep, tried it!).
-
Parmesan – This provides flavour in addition to including a little bit of construction to the dough. With out, the dough is just a little too fragile and the gnocchi extra inclined to falling aside if the dough consistency is just not good. Consider it as cheese glue that’s holding the gnocchi collectively!
-
Egg + egg yolk – For just a little richness and in addition to carry the gnocchi collectively.
Creamy mushroom sauce
Right here’s what you want for this beautiful creamy mushroom sauce infused with delicate thyme flavour.
-
Mushrooms – Simply common white mushrooms, or Swiss Brown/cremini in case you choose.
-
Cream – Thickened cream / heavy cream is, because the identify suggests, thicker! So the sauce will thicken quicker. However it’s effective to make use of common pouring or whipping cream right here because the starch within the gnocchi will thicken the sauce rapidly when you begin tossing them collectively.
-
White wine – I virtually all the time deglaze my pan utilizing wine for sauces. Deglazing merely means utilizing a liquid to dissolve gold bits caught on the bottom of the pan from sautéing issues (mushrooms and onion on this case) into the liquid as a result of it’s free flavour. You may use water or inventory, however wine provides extra flavour into the sauce. We cook dinner out the alcohol so it doesn’t style winey in any respect.
Sort of wine – Chardonnay is my default white wine today, for one of the best flavour and finest all-rounder for cooking. However any dry white wine will work effective right here. Simply keep away from something too candy. Additionally, be at liberty to skip the wine in case you can’t devour alcohol. The sauce will nonetheless be scrumptious!
-
Chicken inventory / broth – The liquid for the sauce. Be happy to make use of vegetable inventory as a substitute, if you wish to preserve it vegetarian. I all the time use low-sodium so I can management the extent of salt in dishes. In the event you solely have full salt inventory, scale back the quantity of salt listed within the elements (begin with half then add extra on the finish if desired).
-
Thyme sprigs – Utilizing recent thyme sprigs infuses the sauce with higher thyme flavour, however you may substitute with dried thyme leaves.
-
Butter – For cooking the onion and mushrooms. Be happy to substitute with olive oil (however butter makes it tastier!).
-
Onion and garlic – Provides additional flavour into the sauce. You may skip the onion, however actually suggest not skipping the garlic! (PS You should utilize eschallots/French onions – referred to as shallots within the States – as a substitute of onion).
The trick to creating ricotta gnocchi so it’s actually gentle and smooth inside is to make use of the minimal quantity of flour you will get away with. Stickier dough = lighter gnocchi! Nonetheless ricotta gnocchi is far more forgiving than potato gnocchi so even in case you add extra flour than excellent, they’ll nonetheless be beautiful and smooth inside. I’ve examined 1 1/4 cups of flour (recipe requires 3/4 cup as much as 1 cup), and it was nonetheless nice!
1. HOW TO MAKE RICOTTA GNOCCHI
-
Combine the ricotta, parmesan, egg, salt and pepper till mixed. use a wood spoon or firm-ish rubber spatula. Smear the ricotta up the facet of the bowl if wanted, to assist cream it. Then add 3/4 cup of flour to start with and blend.
-
The dough will probably be too sticky to knead. However due to the best way the gnocchi is rolled and minimize, it may be very sticky on the within, we simply use flour on the skin to make it manageable. (See subsequent steps)
-
Disc – Scrape the dough out onto a flippantly floured work floor then give it a lightweight knead to deliver it collectively right into a ball and pat it right into a disc.
-
Roll the logs into 25 cm / 10″ lengths which might be 1.25cm / 1/2″ thick.
-
Lower into little 1.5cm / 3/5″ items (I minimize 4 logs at a time use a pointy dough scraper). And that’s the gnocchi, achieved!
Scrape them onto a tray and dirt very flippantly with flour as wanted to maintain them from sticking on the tray and to one another. They’ll keep on the tray when you make the mushroom sauce, they gained’t dry out in that point. However cowl with cling wrap in case you intend to faff round for some time. And in case you’re making them to cook dinner later that day, refrigerate them.
Freezing gnocchi – At this level, they can be frozen. Freeze in single layers (you should use baking paper to separate layers). Then tumble into an hermetic container and freeze till required. Cook dinner from frozen, it can simply take an additional minute or so. And so they come out identical to freshly made. How helpful is that!
Subsequent, let’s get onto cooking them! Mushroom sauce first.
2. MAKE THE Creamy mushroom sauce
Heads up: the sauce will appear just a little skinny. However when you add the gnocchi it can thicken rapidly from the starch within the gnocchi. So have religion!
-
Cook dinner the onion and garlic first with the thyme sprigs. Then cook dinner the mushrooms till they soften. It’ll take an excellent 5 minutes, and can go from being laborious (uncooked) to watery, then by the point the water evaporates the mushrooms must be softened.
-
Deglaze the pan with the wine (see underneath the elements part for extra details about this step). Simmer quickly for two minutes or till the wine is usually evaporated. This may cook dinner out a lot of the alcohol and all of the winey flavour.
-
Simmer – Add the inventory and cream, then simmer gently for five minutes on a medium low warmth till the sauce has thickened barely and darker in color.
-
After simmering – That is what it appears like after it has been simmered for five minutes. As famous above, don’t fear if it appears skinny, it can thicken as soon as we add the gnocchi!
3. HOW TO COOK GNOCCHI AND TOSS WITH THE SAUCE
Tip: Boil the gnocchi in a pot subsequent to the mushroom sauce so you may scoop it out of the water and straight into the sauce.
-
Boil gnocchi – Deliver a big pot of water to the boil with a few teaspoons of salt. Then tumble the gnocchi in.
-
Tips on how to inform the gnocchi is cooked (~2 1/2 minutes) – The gnocchi will float to the floor when it’s cooked, then give it one other 30 seconds to cook dinner it by way of earlier than scooping it out. This could take about 2 1/2 minutes, give or take 30 seconds (eg bigger pot and stronger range = will cook dinner quicker).
-
Switch the gnocchi straight into the sauce, extra water drips and all!
-
Scoop the gnocchi out utilizing a spider or a slotted spoon. Hold the pot of cooking water in case you should skinny the sauce.
-
Gently toss the gnocchi within the sauce for 1 to 2 minutes on a medium low range. On this step the starch from the flour within the gnocchi will launch into the sauce and make it thicken, so it coats the gnocchi slightly than pooling within the base of the pan.
-
Proof of thickened sauce coating gnocchi – voila! And we’re achieved. Serve it up instantly with a sprinkle of parmesan!
Like all pasta, gnocchi is at its finest the second it’s cooked. Each minute it’s sitting round, the standard erodes. Harsh however true reality. Scorching, freshly cooked gnocchi is smooth and pillowy and the sauce is creamy and slick. As they cool, they grow to be firmer and chewier and the sauce thickens and companies up. It may be resurrected to a level within the microwave, however it’s by no means like when freshly made!
The lesson right here is to make sure that the fortunate recipients of your beautiful little plump gnocchi are seated on the desk, napkins tucked underneath their chins, spoons in hand, able to dig into the gnocchi the second you place the bowl in entrance of them. I do know they had been comparatively low effort to make. However we should always nonetheless do what we are able to to make sure they’re loved at their completely prime so you’ll be lavished with most reward, you Gnocchi Goddess, you! (or God) – Johnsat x
ADD THESE TO COMPLETE YOUR MEAL!
Ingredients
- 250g / 8oz ricotta , must be full fat (Note 1)
- 3/4 cup (75g) freshly grated parmesan cheese (Note 2)
- 1 large egg (55 – 60g/2oz)
- 1 egg yolk (egg white use ideas here)
- 1/4 tsp cooking salt / kosher salt
- Pinch black pepper
- 3/4 – 1 cup flour (plain/all-purpose), plus more for dusting (Note 3)
- 30g / 2 tbsp unsalted butter
- 2 garlic cloves , finely minced
- 1/2 onion or 1 eschallot (US: shallot), finely chopped
- 2 thyme sprigs (sub 1/2 tsp dried thyme)
- 250g / 8oz white mushrooms , sliced in 5mm / 0.2" slices
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1/3 cup chardonnay or other dry white wine (skip for non alcoholic)
- 1/2 cup chicken stock/broth , low sodium
- 2/3 cup thickened / heavy cream (or pure cream)
- Freshly grated parmesan
- Fresh parsley , finely chopped (optional)
Instructions
- Mix – Put all the gnocchi ingredients in a bowl except the flour. Use a rubber spatula or wooden spoon to mix until combined (smear up the wall if needed, to help cream the ricotta).
- Add flour – Add 3/4 cup of flour and mix until just combined so it is a very sticky dough that will hold its shape in a mound, but is not runny like a muffin batter (see video for consistency). Stickier dough = softer gnocchi! Use the remaining flour, 1 tbsp at a time, if needed, but try to stick with 3/4 cup. You can always add more flour in the next step. (Note 3)
- Form disc – Sprinkle a work surface with flour then scrape the dough out onto it. Sprinkle the top lightly with flour then use your hands to give the dough a light knead to bring it into a ball then pat it into a disc about 2.5cm/1" thick. Cut it into 8 wedges, using a knife or dough scraper dusted with flour as needed between each cut
- Roll and cut – Roll each piece into a log 25cm/10" long, about 1.25cm / 1/2" wide. Cut into 1.5 cm / 3/5" pieces (Can freeze at this point – Note 4)
- Cook mushrooms – Melt the butter in a large pan over high heat. Add the onion, garlic and thyme sprigs. Cook for 1 minute. Add mushrooms, salt and pepper. Cook for 5 minutes until the mushrooms is softened.
- Sauce – 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/broth and cream, then stir.
- Simmer – Bring to a simmer then reduce the heat to medium low and simmer gently for 5 minutes until thickened. (It's ok if it seems a bit thin, the starch from gnocchi will thicken it quickly, have faith!).
- Cook gnocchi – Bring a large pot of water to the boil with 2 teaspoons of salt. Tumble the gnocchi in and cook for around 2 1/2 minutes, or until the gnocchi is floating on the surface for around 30 seconds, no longer (else they overcook!)
- Sauce it – Use a spider or large slotted spoon to scoop the gnocchi out of the water and straight into the sauce (excess water drips in the sauce are good!). Turn the heat up to medium and toss gently for 1 minute or until the sauce thickens and coats the gnocchi. If the sauce gets too thick, add a splash of the gnocchi cooking water.
- Serve immediately, garnished with freshly grated parmesan and parsley, if desired.
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).
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
