Homemade Ricotta Gnocchi with Mushrooms
User Reviews
5
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Prep Time
30 mins
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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
Description
The gnocchi dough is made by mixing fresh ricotta cheese, all-purpose flour, Parmigiano Reggiano, eggs, and a pinch of salt, kneaded into a smooth dough and chilled for half an hour. Meanwhile, the mushroom sauce is prepared using a mixture of mushrooms including frozen porcini and champignons, sautéed with finely chopped garlic in olive oil and butter until browned and tender. Fresh parsley adds brightness near the end, and seasoning is adjusted with salt and freshly ground black pepper.
The gnocchi are then cooked in salted boiling water until they float, offering a delicate, soft texture that contrasts with the rich mushroom sauce. Together, the ricotta gnocchi and earthy mushroom topping create a satisfying main course or vegetarian meal.
This recipe works with different types of fresh ricotta including cow, sheep, or mixed milk varieties, and fresh or dried mushrooms can be substituted based on availability. Using freshly grated cheese and fresh herbs enhances the overall flavor.
Ingredients
Ingredients for gnocchi
- 500 g ricotta cheese 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 cheese 2oz) vegetarians should use hard cheese without animal rennet, or grana cheese
- 3 egg 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 peeled and finely chopped, cloves
- 1 handful parsley washed and chopped, fresh
- 2-3 tbps extra virgin olive oil
- 2-3 tbps butter
- salt to taste
- black pepper to taste, freshly ground
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
- You may use cow's milk, sheep's milk, or mixed ricotta for the gnocchi dough.
- Traditionally fresh porcini mushrooms are used, but frozen or dried porcini and other mushrooms also work well.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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