EASY homemade ricotta Gnocchi with creamy Mushroom Sauce

Описание: Recipe ⬇️⬇️⬇️ or PRINT: https://www.recipetineats.com/easy-ri...

Ricotta gnocchi is the easy way to make homemade gnocchi from scratch! They take 20 minutes from start to finish, and are just like potato gnocchi - soft, plump pillows ready to be tossed in your sauce of choice. Today - a creamy mushroom sauce. Perfect match! - N x ❤️
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Ricotta Gnocchi with Creamy Mushroom Sauce

RICOTTA GNOCCHI
250g ricotta, good stuff (avoid tubs, baskets or counter is safe*)
75g (¾ cup) finely grated parmesan cheese (plus extra to serve)
1 egg + 1 egg yolk
1/4 tsp cooking salt (kosher salt)
1/8 tsp black pepper
115g - 150g (3/4 - 1 cup) plain flour (all purpose flour), plus more for dusting
MUSHROOM SAUCE
2 tbsp unsalted butter
½ small onion, finely chopped
350g/12oz cup mushrooms, cut into 5mm thick slices
2 garlic cloves, finely chopped
1/4 tsp dried thyme leaves
1/2 tsp cooking salt (kosher salt)
1/4 tsp black pepper
1/2 cup chardonnay or other dry white wine (sub more chicken stock)
1/2 cup salt-reduced chicken stock
2/3 cup thickened cream (heavy cream)
2 tsp chopped parsley, optional

1. Mix gnocchi ingredients EXCEPT flour until combined (smearing up wall can help). Mix in 3/4 cup flour – will be VERY sticky, too sticky to knead (have faith!), but should stay in a mound shape. If not, mix in extra flour 1 tbsp at a time but do not exceed 1 cup in total. Sprinkle 1 tbsp flour on bench, scrape dough out, sprinkle with 1 tbsp more flavour, pat into dish 2.5cm/1” thick, cut into 8 wedges. Roll each into 25 cm/10” logs that are 1.25cm / 1/2” thick. Dip knife into flour, cut into 1.5cm/0.6” pieces. Pile on tray, dust lightly with flour so they don’t stick.
2. Mushroom sauce – Melt butter in large pan over medium high. Cook onion 2 min, add mushroom, garlic, thyme, salt, pepper. Cook 5 min until mushrooms soft. Add wine, simmer until evaporated. Add stock and cream, simmer 5 min until thickened (cook gnocchi during this time).
3. COOK GNOCCHI – Bring pot of water to the boil, add 1 tbsp salt. Cook gnocchi 2 1/2 min or until they float on surface for 30 sec. Scoop into sauce, toss 1 minute on medium heat until it thickens and coats gnocchi. Serve topped with extra parmesan and parsley if using!