Easy Ricotta Gnocchi with creamy mushroom sauce
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RecipeTin Eats · by Nagi | RecipeTin Eats★ 5.0 (27)

Easy Ricotta Gnocchi with creamy mushroom sauce

NUTRITION · PER SERVING30M COOK
CAL 38%·PRO 57%
CARBS 46G24% OF CAL
2G FIBER40G OTHER5G TOTAL SUGAR
FAT 50G59% OF CAL
28G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pillowy soft gnocchi made from ricotta instead of potato, served with a creamy mushroom sauce. It's lighter than traditional gnocchi and ready in about 30 minutes.

mainitalianpasta
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Nutrition & ingredients

Ingredients

serves 3
  • 250g / 8oz ricotta (, must be full fat (Note 1))
  • 3/4 cup (75g) freshly grated parmesan cheese ((Note 2))
  • 1 large egg ((55 - 60g/2oz))
  • 1 egg yolk ((egg white use ideas here))
  • 1/4 tsp cooking salt / kosher salt
  • Pinch black pepper
  • 3/4 - 1 cup flour ((plain/all-purpose), plus more for dusting (Note 3))
  • 30g / 2 tbsp unsalted butter
  • 2 garlic cloves (, finely minced )
  • 1/2 onion or 1 eschallot ((US: shallot), finely chopped)
  • 2 thyme sprigs ((sub 1/2 tsp dried thyme))
  • 250g / 8oz white mushrooms (, sliced in 5mm / 0.2" slices)
  • 1/2 tsp cooking salt / kosher salt
  • 1/4 tsp black pepper
  • 1/3 cup chardonnay (or other dry white wine (skip for non alcoholic))
  • 1/2 cup chicken stock/broth (, low sodium)
  • 2/3 cup thickened / heavy cream ((or pure cream))
  • Freshly grated parmesan
  • Fresh parsley (, finely chopped (optional))
PREP
20M
SODIUM
1420MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.