Ricotta Cheese Gnocchi with Mushroom


4 People

Prep Time

15 Minutes

Cooking Time

20 Minutes

Total Time

35 Minutes

  • For the Gnocchi:
  • Kosher salt

  • 1 (15 oz. Container) ricotta cheese

  • 2 eggs, lightly beaten

  • 1 ¼ cup freshly grated Parmesan

  • Freshly ground black pepper

  • ¾ to 1 cup all purpose flour

  • For the Mushroom Sauce:
  • 2 Tablespoons butter

  • 2 Tablespoons olive oil

  • 12 oz. Mushrooms, cleaned and sliced

  • ½ cup sliced onion

  • 1 ½ cup chicken stock

  • 1 Tablespoon fresh parsley

  • 2 Tablespoons heavy cream

  • Kosher salt

  • Freshly ground black pepper

  • Grated Parmesan cheese

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    To make the gnocchi:

    1. In a large bowl, combine ricotta cheese, eggs, parmesan, a pinch of salt and several turns of ground black pepper. Add ½ cup flour and stir. Continue to add flour until the dough comes together.

    2. Using a spoon, scoop a small bit into the dough ( about 1 teaspoon) and drop it into the boiling water. If the gnocchi hold it’s shape, then you have added just the right amount of flour. Stir in a bit more flour and repeat the testing process above till your gnocchi holds together.

    3. Line a baking sheet with foil or parchment paper. Scoop tablespoon sized gnocchi onto the baking sheet. Set aside while preparing the sauce.

    To make the sauce:

    1. Warm butter and olive oil in a large skillet over medium high heat. Cook just until the butter begins to brown, about 2 minutes. Add mushrooms and sliced onion and cook, stirring occasionally, until golden brown, about 10 minutes.

    2. Add stock, parsley and stirring to combine. Simmer until liquid is slightly reduced ( 6-8 minutes). Stir in heavy cream, then season to taste with kosher salt and freshly ground black pepper. Reduce heat to low to keep sauce warm while gnocchi are cooking.

    3. Bring a large pot of water to a boil and salt well. Working in small batches ( about 6-8 gnocchi at a time depending on size), drop gnocchi into the boiling, salted water. When the gnocchi rise to the surface, scoop out a slotted spoon and add to the skillet with the mushroom sauce. Repeat until all gnocchi are cooked.

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    4. Return heat to medium, add chopped parsley. Finish with a healthy dusting of freshly grated Parmesan cheese.

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