Introduction
Homemade ricotta gnocchi served in a creamy mushroom sauce is a delightful combination of flavors and textures. This dish is not only comforting but also incredibly satisfying to prepare and enjoy. The lightness of the gnocchi pairs beautifully with the rich and savory mushroom sauce, making it a perfect choice for a cozy dinner or a special occasion.
Detailed Ingredients with measures
Gnocchi
250g / 8oz ricotta, must be full fat
3/4 cup (75g) freshly grated parmesan cheese
1 large egg (55 – 60g/2oz)
1 egg yolk
1/4 tsp cooking salt / kosher salt
Pinch black pepper
3/4 – 1 cup flour (plain/all-purpose), plus more for dusting
Creamy Mushroom Sauce
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)
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: Serves 4
Detailed Directions and Instructions
Mix the Ingredients
Put all the gnocchi ingredients in a bowl except the flour. Use a rubber spatula or wooden spoon to mix until combined, ensuring to scrape up the sides of the bowl to cream the ricotta effectively.
Add Flour
Add 3/4 cup of flour to the mixture and mix until just combined. Aim for a dough that is very sticky, holding its shape in a mound, but is not runny. If necessary, add more flour in 1 tablespoon increments, but try to limit the total to 3/4 cup for softer gnocchi.
Form the Dough into a Disc
Sprinkle a work surface with flour and scrape the dough out onto it. Lightly sprinkle more flour on top of the dough and use your hands to gently knead it into a ball. Pat it into a disc approximately 2.5cm (1 inch) thick. Cut the disc into 8 wedges using a knife or dough scraper, dusting with flour between cuts as needed.
Roll and Cut the Gnocchi
Take each wedge and roll it into a log about 25cm (10 inches) long, aiming for a width of 1.25cm (0.5 inches). Cut the log into pieces about 1.5cm (0.6 inches) long. You can freeze the gnocchi at this stage if desired.
Cook the Mushrooms
In a large pan over high heat, melt the butter. Add the finely chopped onion, minced garlic, and thyme sprigs. Cook for 1 minute before adding the sliced mushrooms, salt, and pepper. Cook for an additional 5 minutes until the mushrooms are softened.
Make the Sauce
Pour in the white wine and simmer rapidly for 1 to 2 minutes, stirring to scrape the base of the pan until mostly evaporated. Add the chicken stock and heavy cream, then stir to combine.
Simmer the Sauce
Bring the sauce to a simmer, then reduce the heat to medium-low. Let it simmer gently for 5 minutes or until it thickens slightly. The starch from the gnocchi will help thicken the sauce, so don’t worry if it seems a bit thin.
Cook the Gnocchi
In a large pot, bring water to a boil and add 2 teaspoons of salt. Carefully add the gnocchi into the boiling water and cook for approximately 2.5 minutes, or until the gnocchi float to the surface for about 30 seconds, taking care not to overcook them.
Combine Gnocchi and Sauce
Using a spider or large slotted spoon, scoop the gnocchi out of the water and transfer them directly into the sauce, allowing any excess water to drip into the sauce. Turn the heat up to medium and gently toss for 1 minute, until the sauce thickens and coats the gnocchi. If the sauce thickens too much, add a splash of the gnocchi cooking water.
Serve Immediately
Plate the gnocchi and sauce immediately, garnishing with freshly grated parmesan and chopped parsley if desired.
Notes
1. Ricotta
Ensure to use full-fat ricotta that is lumpy and not the spreadable type, as the latter will make the dough too sticky.
2. Parmesan
Use freshly grated parmesan cheese, as it is finer and will integrate better into the gnocchi than pre-grated alternatives.
3. Key Tip
Using less flour results in lighter and fluffier gnocchi. The exact flour amount may vary depending on the moisture content of the ricotta.
4. Freezing
To freeze, arrange the gnocchi in a single layer, using baking paper to separate layers if needed. Store in an airtight container. Cook from frozen, allowing an extra minute of cooking time.
5. Recipe Adaptation
This recipe has been adapted from various culinary sources for optimal results.
Cook techniques
Mixing Ingredients
Combine ricotta, parmesan, egg, egg yolk, salt, and pepper in a bowl using a rubber spatula or wooden spoon until well integrated.
Adding Flour
Gradually incorporate flour into the mixture until a sticky dough forms. Use just enough flour to maintain a soft consistency; stickier dough yields lighter gnocchi.
Shaping Dough
Transfer the dough to a floured surface, knead lightly, then shape into a disc. Cut into wedges, and roll each piece into logs, cutting them into bite-sized pieces.
Cooking Mushrooms
In a hot pan, melt butter and sauté onions, garlic, and thyme for a minute. Add mushrooms, salt, and pepper, cooking until softened.
Making the Sauce
Deglaze the pan with wine, then add chicken stock and cream, simmering to thicken the sauce.
Cooking Gnocchi
Boil salted water and cook gnocchi until they float. Drain and transfer to the sauce for coating.
Serving
Plate the gnocchi with creamy mushroom sauce and garnish with grated parmesan and chopped parsley if desired.
FAQ
What type of ricotta should I use for gnocchi?
Use full-fat, regular ricotta that is lumpy, not the spreadable variety.
Can I use pre-grated parmesan cheese?
Freshly grated parmesan is recommended as it dissolves better into the gnocchi.
How can I ensure my gnocchi are light and fluffy?
Minimize the flour used in the dough; stick to a sticky consistency.
Can I freeze gnocchi before cooking?
Yes, freeze in single layers and transfer to an airtight container. Cook from frozen, allowing an extra minute.
What can I substitute for white wine in the sauce?
You can skip the wine for a non-alcoholic version of the sauce.
Conclusion
The homemade ricotta gnocchi, paired with a creamy mushroom sauce, offers a delightful culinary experience with its comforting texture and rich flavors. This dish showcases the versatile nature of gnocchi while highlighting the savory qualities of fresh mushrooms and cream. It’s perfect for a special occasion or a hearty meal.
Suggestions for Accompaniments
– Grilled vegetables for a burst of color and texture.
– A simple green salad with vinaigrette to balance the richness of the dish.
– Crusty bread for dipping into the creamy sauce.
Variations to Try
– Substitute the mushrooms with spinach or kale for a greener option.
– Use sautéed shrimp or chicken instead of mushrooms for added protein.
– Add sun-dried tomatoes for a tangy flavor contrast.
Herb Enhancements
– Incorporate fresh basil or parsley for a fresh aroma.
– Experiment with herbs like oregano or dill for different flavor profiles.
Cheese Alternatives
– Swap parmesan for pecorino Romano for a sharper taste.
– Try adding gorgonzola or ricotta salata for a distinct twist.
Spice Release
– Introduce red pepper flakes for a touch of heat.
– Experiment with black truffle oil for a luxurious finish.
Nutty Additions
– Sprinkle some toasted pine nuts or walnuts for extra crunch.
– Use hazelnut oil in the sauce for a unique flavor.
Dressing it Up
– Drizzle with balsamic reduction for added sweetness.
– Garnish with microgreens for an elegant presentation.
