Easy ricotta gnocchi with creamy mushroom

Are you in search of a delicious and comforting meal that is surprisingly simple to make? Look no further! This article will guide you through the process of making ricotta gnocchi accompanied by a creamy mushroom sauce. This dish is not only mouth-watering but also easy enough for weeknight dinners and impressive enough for a special gathering.

What You Need for Ricotta Gnocchi


  • Ricotta cheese: Choose high-quality, full-fat ricotta for the best flavor and texture.
  • Flour: All-purpose flour works best for binding the gnocchi without making them too heavy.
  • Eggs: Acts as a binder, helping the gnocchi hold their shape.
  • Parmesan cheese: Adds a lovely, salty depth to the gnocchi.
  • Salt and pepper: For seasoning.
  • Nutmeg: Just a pinch for a hint of warmth.


  • Mixing bowl
  • Fork or whisk
  • Pot for boiling
  • Slotted spoon

Step-by-Step Guide to Making Ricotta Gnocchi

  1. Mix Ingredients: Combine the ricotta, eggs, grated Parmesan, salt, pepper, and a dash of nutmeg in a bowl. Mix until well incorporated.
  2. Add Flour: Gradually add flour to the mixture until a soft dough forms. Be careful not to overmix to keep the gnocchi light and airy.
  3. Shape Gnocchi: With floured hands, roll the dough into long snakes, then cut into small pieces. Press each piece with a fork to create ridges if desired.
  4. Boil Gnocchi: Drop these pieces into boiling salted water. They’re done once they float to the surface, about 2-3 minutes.

Crafting the Creamy Mushroom Sauce


  • Mushrooms: Any variety works, but a mix of button and wild mushrooms adds complexity.
  • Garlic: Minced, for a punch of flavor.
  • Butter: For richness and to sauté the mushrooms.
  • Cream: Brings silky smoothness to the sauce.
  • White wine: Optional, but adds a nice acidity that balances the cream.
  • Thyme: Fresh thyme leaves add a light, aromatic touch.


  1. Sauté Mushrooms: In a large pan, melt butter over medium heat. Add garlic and mushrooms, cooking until they are golden and tender.
  2. Deglaze Pan: Pour in white wine (if using), letting it reduce slightly.
  3. Add Cream: Lower the heat and stir in the cream and thyme. Simmer until the sauce thickens.
  4. Season: Salt and pepper to taste.

Combining Gnocchi and Sauce

Once your gnocchi are cooked and your sauce is creamy and fragrant, combine them in the pan. Toss gently to coat the gnocchi evenly. Serve hot, garnished with extra Parmesan and a sprinkle of fresh herbs.


Making ricotta gnocchi with a creamy mushroom sauce is an enjoyable and rewarding cooking experience. This dish offers the comfort of traditional Italian cuisine with a simpler, quicker approach. Whether you’re cooking for a quiet family dinner or a festive gathering, this gnocchi will undoubtedly impress.


1. Can I use store-bought ricotta for this recipe?

Yes, store-bought ricotta works perfectly for this recipe. For best results, choose a high-quality brand with minimal additives.

2. What can I substitute for white wine in the mushroom sauce?

If you prefer not to use wine, you can substitute it with a splash of lemon juice or a light vegetable broth to add a bit of acidity to the sauce.

3. How do I prevent my gnocchi from becoming too dense?

Be careful not to overwork the dough and add the flour gradually, just enough to bring the dough together. This will help keep the gnocchi light and fluffy.

4. Can I make the gnocchi ahead of time?

Yes, you can shape the gnocchi and keep them on a floured baking sheet, covered, in the refrigerator for up to a day before cooking.

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