Homemade Ricotta Gnocchi with Mushrooms
User Reviews
5.0
87 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Servings
4
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Calories
654 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Ricotta Gnocchi with Mushrooms
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This delicious Piemontese recipe for homemade ricotta gnocchi served with sauteed mushrooms is pretty easy to make and a fabulous dish for meatless Mondays and vegetarians.
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Ingredients
Ingredients for gnocchi
- 500 g ricotta (1lb) fresh sheep or cow's milk ricotta or Seirass
- 200 g all-purpose flour (7oz) I used Italian '00' flour. You can also use Italian type 1 flour (not as fine as '00')
- 60 g Parmigiano Reggiano or grana (2oz) vegetarians should use hard cheese without animal rennet.
- 3 eggs 2 whole, 1 yolk
- 1 pinch salt
Ingredients for mushroom sauce
- 500 g mushrooms (1lb) I used 60 g (2oz) frozen porcini and white champignon button mushrooms. you can use dried porcini.
- 2-3 garlic cloves peeled and finely chopped
- 1 handful fresh parsley washed and chopped
- 2-3 tbps extra virgin olive oil.
- 2-3 tbps butter
- salt to taste
- freshly ground black pepper. to taste
Instructions
Start to make the gnocchi dough
- Mix and knead all the gnocchi ingredients together ( I did it in a bowl). First using a fork and then by hand. Put the dough in the fridge covered with plastic wrap for half an hour.
Make the mushroom sauce
- While the dough is resting prepare and cook the mushrooms. If using dried porcini, soak them in warm water for 20-30 minutes first. Then drain them but keep a bit of the water to add to the sauce. Clean the other mushrooms and cut into slices. Peel the garlic and chop finely. Was the parsley and chop finely.
- Heat the olive oil and half the butter in a frying pan or skillet. Add the garlic and cook until it starts to soften. Add the mushrooms and continue cooking until they start to brown slightly. Add more butter if they start to dry out. When the mushrooms are almost cooked add the parsley and the rest of the butter. Add salt and black pepper to taste. Cook for another 5 minutes.
Make the ricotta gnocchi
- Put a pot of salted water on to boil. In the meantime, with the help of plain flour or semolina, take a tablespoon of the dough and roll it between your hands into a ball (you will probably need to flour your hands. Then roll the ball out into a rope/snake on a floured board. Cut the pasta into gnocchi of about 2cm in length and roll them across a fork or gnocchi board if you have one to create ridges. You can also leave them without ridges.
Finish the dish
- Add a little olive oil to the boiling water and then carefully put a few gnocchi at a time into the boiling water. They will sink to the bottom and rise to the surface when cooked. Once they rise, remove them from the water using a slotted spoon and add them to the mushrooms. You will probably have to cook the gnocchi in batches.
- Sauté the gnocchi and mushrooms together for a couple of minutes. If the sauce seems dry add some of the gnocchi cooking water or more butter. Serve immediately with a little more chopped parsley and grated cheese.
Notes
- This recipe can be made with different types of fresh ricotta, cow's milk, sheep ricotta or a mixed ricotta. The original recipe is made with Seirass, ricotta from Piemonte.
- The traditional version of this recipe is for fresh porcini but you can use a mixture of fresh mushrooms of your choice plus dried or frozen porcini.
Nutrition Information
Show Details
Calories
654kcal
(33%)
Carbohydrates
47g
(16%)
Protein
33g
(66%)
Fat
38g
(58%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
0.3g
Cholesterol
213mg
(71%)
Sodium
458mg
(19%)
Potassium
655mg
(19%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1121IU
(22%)
Vitamin C
4mg
(4%)
Calcium
472mg
(47%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Calories | 654kcal | 33% |
| Carbohydrates | 47g | 16% |
| Protein | 33g | 66% |
| Fat | 38g | 58% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 213mg | 71% |
| Sodium | 458mg | 19% |
| Potassium | 655mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1121IU | 22% |
| Vitamin C | 4mg | 4% |
| Calcium | 472mg | 47% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
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