Description
A light and fluffy ricotta-based gnocchi tossed in a rich, creamy mushroom sauce. This dish is quick to prepare and perfect for a weeknight dinner, combining the delicate flavors of ricotta with earthy mushrooms and a touch of cream for a comforting meal.
Ingredients
Units
Scale
- 1 cup ricotta cheese
- 1 egg, lightly beaten
- 1/2 cup all-purpose flour (plus extra for dusting)
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 8 oz mixed mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup vegetable or chicken broth
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Fresh parsley, chopped (for garnish)
Instructions
- In a bowl, mix together the ricotta cheese, egg, flour, Parmesan, salt, and pepper until a soft dough forms.
- Transfer the dough onto a lightly floured surface and gently knead until smooth. Roll into a log about 1-inch in diameter, then cut into 1-inch pieces. Dust the pieces lightly with flour.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2–3 minutes. Remove them with a slotted spoon and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and mushrooms, and sauté until the mushrooms are soft and golden, about 5–7 minutes.
- Pour in the broth and heavy cream, stirring to combine. Bring the sauce to a gentle simmer and add the thyme.
- Gently add the cooked gnocchi to the skillet, tossing them to coat evenly with the creamy mushroom sauce.
- Season with additional salt and pepper if needed. Garnish with fresh parsley before serving.
Notes
- For extra depth of flavor, add a splash of white wine to the mushroom sauce during step 5.
- Serve with extra grated Parmesan cheese on top.
- To lighten the dish, substitute heavy cream with half-and-half.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 80mg