Easy Ricotta Gnocchi with Creamy Mushroom Sauce

Light, pillowy ricotta gnocchi paired with a rich and velvety mushroom sauce. This Italian-inspired dish swaps out potato for ricotta, making the gnocchi softer, lighter, and quicker to prepare. The dough comes together in minutes, rolled and cut into tender little pillows that cook in less than three minutes. Served with a creamy mushroom sauce made with garlic, onion, thyme, white wine, stock, and cream, every bite is luxurious yet comforting. Ideal for a quick weeknight meal that feels restaurant-worthy, this dish works beautifully as a main course for three or as an elegant starter for four to five.

Instructions

1. 1

   Mix gnocchi dough: In a bowl, combine ricotta, parmesan, egg, egg yolk, salt, and pepper. Stir until smooth and creamy. Add 3/4 cup of flour and fold in until a sticky dough forms. The dough should be sticky but hold its shape. Add extra flour, 1 tablespoon at a time, only if needed.

2. 2

   Shape gnocchi: Lightly flour a work surface and turn out the dough. Dust with flour and gently knead into a ball. Flatten into a 2.5 cm / 1" thick disc. Cut into 8 wedges. Roll each wedge into a log 25 cm / 10" long and 1.25 cm / 1/2" thick. Cut logs into 1.5 cm / 3/5" pieces. Set aside or freeze at this stage if desired.

3. 3

   Cook mushrooms: Melt butter in a large skillet over high heat. Add onion, garlic, and thyme sprigs, cooking for 1 minute. Add mushrooms, salt, and pepper. Cook for 5 minutes until softened and golden.

4. 4

   Make sauce: Add white wine, simmering rapidly for 1–2 minutes to reduce. Stir in stock and cream. Lower heat and simmer gently for 5 minutes until thickened. The sauce may look slightly thin, but it will thicken once the gnocchi is added.

5. 5

   Cook gnocchi: Bring a large pot of water to the boil with 2 teaspoons of salt. Drop gnocchi into the water and cook for about 2 1/2 minutes, or until they float for 30 seconds. Do not overcook.

6. 6

   Combine and serve: Use a slotted spoon to transfer gnocchi directly into the sauce, allowing some cooking water to drip in. Toss gently over medium heat for 1 minute until the sauce thickens and coats the gnocchi. Add a splash of reserved cooking water if needed. Serve hot, garnished with parmesan and parsley.

Recipe Notes

• Ricotta – Avoid spreadable ricotta as it is too wet and loose, which makes the dough unmanageable. Opt for a firmer ricotta with a slightly lumpy texture. If only soft ricotta is available, strain in a paper towel-lined colander for at least an hour, then measure out 250g to use.

• Parmesan – Freshly grated parmesan is essential, as it incorporates better than pre-grated cheese and dissolves smoothly into the dough, giving the gnocchi a delicate texture.

• Flour – The lighter the dough, the softer the gnocchi. Ricotta moisture levels vary, so start with 3/4 cup flour and only add more if absolutely needed. Expect the dough to feel stickier than bread or pastry dough.

• Freezing – Cut gnocchi can be frozen in a single layer, then transferred to an airtight container. Cook directly from frozen, adding about a minute to the cooking time.

• The sauce thickens quickly once the gnocchi is added, thanks to the starch released into the cooking water. If it becomes too thick, loosen with a splash of gnocchi cooking water.

• This recipe is adapted from respected sources including Gourmet Traveller, Serious Eats, and SBS (Margaret Fulton).