Make RecipeTin Eats’ easy, creamy ricotta gnocchi in less time than it takes to boil water

Name: Make RecipeTin Eats’ easy, creamy ricotta gnocchi in less time than it takes to boil water
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 250g ricotta, see note; 75g (¾ cup) finely grated parmesan cheese (plus extra to serve); 1 egg; 1 egg yolk; ¼ tsp cooking salt (plus 1 tbsp for cooking water); ⅛ tsp black pepper; 150g (1 cup) plain flour, plus more for dusting

Ricotta gnocchi are just as plump, soft and delicious as potato gnocchi but with much less effort. Here’s how to make ricotta gnocchi with creamy mushroom sauce in less than 30 minutes.

RecipeTin Eats

June 14, 2023

easyTime:30 mins - 1 hourServes:4

Ricotta gnocchi are as plump, soft and delicious as classic potato gnocchi but are much easier and quicker to make – it takes longer to bring a pot of water to a boil than it does to make the gnocchi.

You can serve them with the creamy mushroom sauce recipe I’ve provided. But ricotta gnocchi go equally well with napoli sauce, browned butter, alfredo or puttanesca. I’ve even piled them on a bed of bolognese sauce – so good!

The SOS checklist

Fewer than 12 ingredients (excluding oil, salt, pepper and water) ✔
Less than $20 for 4 servings ✔
Less than 30 minutes (not including the sauce) ✔

Ingredients

Ricotta gnocchi

250g ricotta, see note
75g (¾ cup) finely grated parmesan cheese (plus extra to serve)
1 egg
1 egg yolk
¼ tsp cooking salt (plus 1 tbsp for cooking water)
⅛ tsp black pepper
150g (1 cup) plain flour, plus more for dusting

Mushroom sauce

2 tbsp unsalted butter
½ small onion, finely chopped
350g cup mushrooms, cut into 5mm thick slices
2 garlic cloves, finely chopped
¼ tsp dried thyme leaves
½ tsp cooking salt
¼ tsp black pepper
½ cup chardonnay or other dry white wine (or substitute more chicken stock)
½ cup salt-reduced chicken stock
⅔ cup thickened cream
2 tsp chopped parsley, optional

Method

Ricotta gnocchi

Step 1
Combine all the gnocchi ingredients except the flour in a bowl and mix until incorporated − smearing the ricotta on the sides of the bowl will help. Add the flour to form a very sticky dough – it will feel too sticky to knead, but have faith, it works fine!
Step 2
Sprinkle 1 tablespoon of flour on a bench to cover a 50cm-square area. Scrape the dough out of the bowl into a mound on the bench, and sprinkle the surface with 1 teaspoon of flour. Pat it down to form a disc about 2.5cm thick, then cut it into 8 wedges.
Step 3
Roll a wedge of dough into a log about 1.5cm in diameter and about 25cm long. Repeat with remaining dough.
Step 4
Line up the 4 logs and cut them into 1.5cm pieces, dipping the knife or cutting tool into flour as needed so it doesn’t stick to the dough. Transfer the gnocchi to a baking tray, dust with flour and shake to coat them so they don’t stick together. Repeat with the remaining 4 logs. (Make the mushroom sauce at this point.)

MUSHROOM SAUCE

Step 1
Melt the butter in a large non-stick pan over medium-high heat until foamy. Add the onion and cook for 2 minutes until soft. Add the mushrooms, garlic, thyme, salt and pepper. Cook for 5 minutes, stirring regularly, until the mushrooms have softened.
Step 2
Pour in the wine and simmer until it has almost evaporated.
Step 3
Add the stock and cream and simmer for 5 minutes, or until the sauce has thickened (I cook the gnocchi during this time). Stir in the parsley, if using.

Cooking the gnocchi

Step 1
Bring 3 litres of water to the boil. When boiling, add 1 tablespoon of salt and tumble the gnocchi in. Cook for about 2½ minutes, or until the gnocchi have floated on the surface for about 30 seconds.
Step 2
Reserve 1 cup of the cooking water, then drain the gnocchi and add to the mushroom sauce (or other sauce of choice). Toss for 30 seconds over medium heat.
Step 3
At this point, the sauce should nicely coat the gnocchi. If it’s too thick, loosen it up by adding some reserved gnocchi cooking water, 1 tablespoon at a time.
Step 4
Divide among 4 bowls, topping with the extra parmesan, and serve.

Notes

Don’t buy the spreadable type of ricotta – it’s too wet and loose, which will make the dough too sticky. Paesanella, which is widely available in NSW, is my favourite mainstream brand. In Victoria, look for That’s Amore.
Make the gnocchi first then leave them to rest, uncooked, on a tray while you make the mushroom sauce (or your sauce of choice). While the sauce is simmering, you can cook the gnocchi in boiling water – they only take two-and-a-half minutes.