I Made Ricotta Gnocchi For The First Time🥰!!

These instructions/ingredients were copied and pasted from the website recipestineats.com (Please check out their website as they have so many recipes you might be interested in!!) I had so much fun making this and it tastes bomb😩 You can add extra fiber like spinach, more mushrooms, broccoli, bell peppers etc. If you decide to add protein toss it into the mushroom sauce. I also added my own personal seasonings just for a bit more flavor.

Ingredients needed:

GNOCCHI

▢ 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)

CREAMY MUSHROOM SAUCE

▢ 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)

GARNISH

▢ Freshly grated parmesan

▢ Fresh parsley , finely chopped (optional)

Instructions:

HOMEMADE RICOTTA GNOCCHI

Mix – Put all the gnocchi ingredients in a bowl except the flour. Use a rubber spatula or wooden spoon to mix until combined (smear up the wall if needed, to help cream the ricotta).

Add flour – Add 3/4 cup of flour and mix until just combined so it is a very sticky dough that will hold its shape in a mound, but is not runny like a muffin batter. Stickier dough = softer gnocchi! Use the remaining flour, 1 tbsp at a time, if needed, but try to stick with 3/4 cup. You can always add more flour in the next step. (Note 3)

Form disc – Sprinkle a work surface with flour then scrape the dough out onto it. Sprinkle the top lightly with flour then use your hands to give the dough a light knead to bring it into a ball then pat it into a disc about 2.5cm/1" thick. Cut it into 8 wedges, using a knife or dough scraper dusted with flour as needed between each cut

Roll and cut – Roll each piece into a log 25cm/10" long, about 1.25cm / 1/2" wide. Cut into 1.5 cm / 3/5" pieces (Can freeze at this point – Note 4)

CREAMY MUSHROOM SAUCE

Cook mushrooms – Melt the butter in a large pan over high heat. Add the onion, garlic and thyme sprigs. Cook for 1 minute. Add mushrooms, salt and pepper. Cook for 5 minutes until the mushrooms is softened.

Sauce – Add the wine and simmer rapidly for 1 to 2 minutes, stirring to scrape the base of the pan, until mostly evaporated. Add the stock/broth and cream, then stir.

Simmer – Bring to a simmer then reduce the heat to medium low and simmer gently for 5 minutes until thickened. (It's ok if it seems a bit thin, the starch from gnocchi will thicken it quickly, have faith!).

COOK GNOCCHI & SAUCE IT

Cook gnocchi – Bring a large pot of water to the boil with 2 teaspoons of salt. Tumble the gnocchi in and cook for around 2 1/2 minutes, or until the gnocchi is floating on the surface for around 30 seconds, no longer (else they overcook!)

Sauce it – Use a spider or large slotted spoon to scoop the gnocchi out of the water and straight into the sauce (excess water drips in the sauce are good!). Turn the heat up to medium and toss gently for 1 minute or until the sauce thickens and coats the gnocchi. If the sauce gets too thick, add a splash of the gnocchi cooking water.

Serve immediately, garnished with freshly grated parmesan and parsley, if desired.

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