Ricotta gnocchi is the easy way to make homemade gnocchi from scratch! They take 20 minutes from start to finish, and are just like potato gnocchi – soft, plump pillows ready to be tossed in your sauce of choice. Today – a creamy mushroom sauce. Perfect match!
Ricotta gnocchi – the easy way to make gnocchi
This is not the first time I’ve shared a ricotta gnocchi recipe (see here and here), and it will not be the last. I’m a big fan because it’s a much simpler and faster to make than the more well known potato gnocchi which requires accuracy to ensure they don’t end up dense and doughy. Plus, I like that ricotta gnocchi are lighter and fluffier than potato gnocchi, so it doesn’t leave you feeling weighed down.
And yes, ricotta gnocchi is legit Italian! As with many traditional foods around the world, there are various ways to make gnocchi in Italy, ricotta gnocchi being one variety. 🙂
Delving into the difference a little more – Essentially, potato gnocchi is made with mashed potato, flour and egg. Ricotta gnocchi simply switches the potato with ricotta, and in this recipe some parmesan is added for extra flavour. I find that they actually taste quite similar, because truthfully, potato gnocchi doesn’t taste much like potato once tossed with the sauce. And likewise, with ricotta being a neutral flavoured cheese, you can’t taste it much in ricotta gnocchi.
But the big difference is texture and speed of making. Ricotta gnocchi is, as mentioned above, softer and lighter than potato gnocchi. And as for making time – 20 minutes vs 1 hour minimum!
PS Just to be clear, this recipe is not dissing potato gnocchi. I adore them. But I can’t remember the last time I made them. Whereas ricotta gnocchi is a regular!
Ingredients
Here’s what you need to make this ricotta gnocchi with creamy mushroom sauce.
For the ricotta gnocchi
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Ricotta – Use regular ricotta that is kind of lumpy when you scoop it up (see video). Not the creamy, smooth spreadable type of ricotta (usually labelled “spreadable ricotta” 0r similar.) That is too wet and loose, which will make the dough too sticky.
Paesanella, which is widely available in NSW, is my favourite mainstream brand. In Victoria, look for That’s Amore.
Got the wrong ricotta? – If you got the spreadable smooth type accidentally, 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.
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Flour – just plain / all-purpose flour. Not self raising flour, it will make the ricotta puff up and it will sort of disintegrate (yep, tried it!).
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Parmesan – This adds flavour as well as adding a bit of structure to the dough. Without, the dough is a little too fragile and the gnocchi more susceptible to falling apart if the dough consistency is not perfect. Think of it as cheese glue that is holding the gnocchi together!
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Egg + egg yolk – For a little richness and also to hold the gnocchi together.
Creamy mushroom sauce
Here’s what you need for this lovely creamy mushroom sauce infused with subtle thyme flavour.
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Mushrooms – Just regular white mushrooms, or Swiss Brown/cremini if you prefer.
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Cream – Thickened cream / heavy cream is, as the name suggests, thicker! So the sauce will thicken faster. But it’s fine to use regular pouring or whipping cream here as the starch in the gnocchi will thicken the sauce quickly once you start tossing them together.
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White wine – I almost always deglaze my pan using wine for sauces. Delgazing simply means using a liquid to dissolve gold bits stuck on the base of the pan from sautéing things (mushrooms and onion in this case) into the liquid because it’s free flavour. You could use water or stock, but wine adds more flavour into the sauce. We cook out the alcohol so it doesn’t taste winey at all.
Type of wine – Chardonnay is my default white wine these days, for the best flavour and best all-rounder for cooking. But any dry white wine will work fine here. Just avoid anything too sweet. Also, feel free to skip the wine if you can’t consume alcohol. The sauce will still be delicious!
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Chicken stock / broth – The liquid for the sauce. Feel free to use vegetable stock instead, if you want to keep it vegetarian. I always use low-sodium so I can control the level of salt in dishes. If you only have full salt stock, reduce the amount of salt listed in the ingredients (start with half then add more at the end if desired).
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Thyme sprigs – Using fresh thyme sprigs infuses the sauce with better thyme flavour, but you can substitute with dried thyme leaves.
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Butter – For cooking the onion and mushrooms. Feel free to substitute with olive oil (but butter makes it tastier!).
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Onion and garlic – Adds extra flavour into the sauce. You could skip the onion, but really recommend not skipping the garlic! (PS You can use eschallots/French onions – called shallots in the States – instead of onion).
How to make ricotta gnocchi
The trick to making ricotta gnocchi so it’s really light and soft inside is to use the minimum amount of flour you can get away with. Stickier dough = lighter gnocchi! However ricotta gnocchi is much more forgiving than potato gnocchi so even if you add more flour than ideal, they will still be lovely and soft inside. I have tested 1 1/4 cups of flour (recipe calls for 3/4 cup up to 1 cup), and it was still great!
1. HOW TO MAKE RICOTTA GNOCCHI
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Mix the ricotta, parmesan, egg, salt and pepper until combined. use a wooden spoon or firm-ish rubber spatula. Smear the ricotta up the side of the bowl if needed, to help cream it. Then add 3/4 cup of flour to begin with and mix.
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Shaggy dough – It should be a lumpy, sticky dough, like pictured above (video is very helpful too). If needed (because the wetness of ricotta can vary), add a bit more flour 1 tablespoon at a time but don’t exceed 1 cup (ie 4 extra tablespoons).
The dough will be too sticky to knead. But because of the way the gnocchi is rolled and cut, it can be very sticky on the inside, we just use flour on the outside to make it manageable. (See next steps)
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Disc – Scrape the dough out onto a lightly floured work surface then give it a light knead to bring it together into a ball and pat it into a disc.
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Cut it into 8 equal wedges. (I swear, this is the part I find hardest in this whole recipe. My wedges are always very uneven, result in ropes of varying lengths as you will in the video!)
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Roll the logs into 25 cm / 10″ lengths that are 1.25cm / 1/2″ thick.
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Cut into little 1.5cm / 3/5″ pieces (I cut 4 logs at a time use a sharp dough scraper). And that’s the gnocchi, done!
Scrape them onto a tray and dust very lightly with flour as needed to keep them from sticking on the tray and to each other. They can stay on the tray while you make the mushroom sauce, they won’t dry out in that time. But cover with cling wrap if you intend to faff around for a while. And if you’re making them to cook later that day, refrigerate them.
Freezing gnocchi – At this point, they can also be frozen. 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 just take an extra minute or so. And they come out just like freshly made. How handy is that!
Next, let’s get onto cooking them! Mushroom sauce first.
2. MAKE THE Creamy mushroom sauce
Heads up: the sauce will seem a little thin. But once you add the gnocchi it will thicken quickly from the starch in the gnocchi. So have faith!
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Cook the onion and garlic first with the thyme sprigs. Then cook the mushrooms until they soften. It will take a good 5 minutes, and will go from being hard (raw) to watery, then by the time the water evaporates the mushrooms should be softened.
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Deglaze the pan with the wine (see under the ingredients section for more information about this step). Simmer rapidly for 2 minutes or until the wine is mostly evaporated. This will cook out most of the alcohol and all the winey flavour.
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Simmer – Add the stock and cream, then simmer gently for 5 minutes on a medium low heat until the sauce has thickened slightly and darker in colour.
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After simmering – This is what it looks like after it has been simmered for 5 minutes. As noted above, don’t worry if it seems thin, it will thicken once we add the gnocchi!
3. HOW TO COOK GNOCCHI AND TOSS WITH THE SAUCE
Tip: Boil the gnocchi in a pot next to the mushroom sauce so you can scoop it out of the water and straight into the sauce.
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Boil gnocchi – Bring a large pot of water to the boil with a couple of teaspoons of salt. Then tumble the gnocchi in.
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How to tell the gnocchi is cooked (~2 1/2 minutes) – The gnocchi will float to the surface when it’s cooked, then give it another 30 seconds to cook it through before scooping it out. This should take about 2 1/2 minutes, give or take 30 seconds (eg larger pot and stronger stove = will cook faster).
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Transfer the gnocchi straight into the sauce, excess water drips and all!
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Scoop the gnocchi out using a spider or a slotted spoon. Keep the pot of cooking water in case you need to thin the sauce.
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Gently toss the gnocchi in the sauce for 1 to 2 minutes on a medium low stove. In this step the starch from the flour in the gnocchi will release into the sauce and make it thicken, so it coats the gnocchi rather than pooling in the base of the pan.
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Proof of thickened sauce coating gnocchi – voila! And we are done. Serve it up immediately with a sprinkle of parmesan!
Important: serve it straight away!
Like all pasta, gnocchi is at its best the moment it is cooked. Every minute it is sitting around, the quality erodes. Harsh but true fact. Hot, freshly cooked gnocchi is soft and pillowy and the sauce is creamy and slick. As they cool, they become firmer and chewier and the sauce thickens and firms up. It can be resurrected to a degree in the microwave, but it’s never like when freshly made!
The lesson here is to ensure that the lucky recipients of your gorgeous little plump gnocchi are seated at the table, napkins tucked under their chins, spoons in hand, ready to dig into the gnocchi the moment you place the bowl in front of them. I know they were relatively low effort to make. But we should still do what we can to ensure they are enjoyed at their absolutely prime so you will be lavished with maximum praise, you Gnocchi Goddess, you! (or God) – Nagi x
ADD THESE TO COMPLETE YOUR MEAL!
Watch how to make it
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Easy Ricotta Gnocchi with creamy mushroom sauce
Prep: 20 minutes
Cook: 15 minutes
Total: 30 minutes
Main
Italian
Servings3
Tap or hover to scale
Instructions
Homemade ricotta gnocchi
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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).
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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)
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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
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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)
Creamy mushroom sauce
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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.
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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.
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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 & sauce it
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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!)
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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.
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Serve immediately, garnished with freshly grated parmesan and parsley, if desired.
Recipe Notes:
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 Information:
Calories: 702cal (35%)Carbohydrates: 35g (12%)Protein: 29g (58%)Fat: 48g (74%)Saturated Fat: 29g (181%)Polyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 260mg (87%)Sodium: 1253mg (54%)Potassium: 560mg (16%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 1792IU (36%)Vitamin C: 5mg (6%)Calcium: 544mg (54%)Iron: 3mg (17%)
More sauces for ricotta gnocchi
Use the sauces from these recipes in place of the creamy mushroom sauce in this recipe!
Life of Dozer
Four faces of Dozer:
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Disbelief – waited the whole shoot and no food came his way.
2. Blinded – How dare the sun be so glowy and warm?
3. Help – This woman won’t let me go.
4. Happy.
Photos like this make me smile so much. There was a time just a couple of months ago I never thought I’d see him like this again! Admittedly, it is only short bursts of energy. But it’s a massive improvement! I am so, so grateful and feel so fortunate that I have more time with him. Every day is precious. ❤️
