Ricotta Gnocchi with Mushrooms and Garlic Sage Butter Sauce
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Cozy and simple, ricotta gnocchi with mushrooms and garlic sage butter sauce is the ultimate comfort food. Earthy mushrooms combined with the flavor of the sage and garlic create a sauce that is the perfect pairing to soft and pillowy ricotta gnocchi.
Making gnocchi at home is quick and easy with this ricotta cheese gnocchi recipe. It’s the ultimate dinner hack. Made with only 5 simple ingredients, this meal is so easy to throw together that a beginner cook can master it in no time. It’s much easier than regular potato gnocchi. No fancy tools or challenging rolling method. So simple. But don’t let its simplicity fool you, fresh gnocchi tastes just a bit extra and has a wow factor that elevates it above traditional pasta or store-bought gnocchi.
Trust me, it’s worth any extra time it takes to make.
The gnocchi is tossed in a brown butter sauce that’s loaded with an abundance of herby mushrooms. These few simple ingredients create a rich, nutty, butter sauce that pairs so well with the soft and airy gnocchi. Once you try it, you will want to save this recipe and make it on repeat.
Before everyone’s belly is full of gnocchi goodness, be sure to save a little room to enjoy a thick, gooey sourdough brownie or soft batch chocolate chip cookies to finish your meal with.
Ingredients
- Mushrooms – Use your favorite type of mushrooms. I often use Baby Bella mushrooms because they’re easy to find and I like how they hold their shape when cooked. However, if you forage and can find a wild mushroom patch, this would be a perfect way to enjoy them.
- Garlic cloves – Use firm, dense garlic cloves minced finely.
- Butter and olive oil – I like to soften the mushrooms in a bit of olive oil first, and then add the butter with the sage and garlic. The combination of the two marries the flavor of the butter with the higher smoke point of the oil.
- Sea salt – Adds flavor to the meal.
- Fresh sage leaves – There’s no match for the flavor of fresh herbs so be sure to source fresh sage leaves.
- Chives -(Optional) This garnish adds a bit of color and has a nice light onion flavor.
- Cheese – (Optional) I love to add a few shavings of hard cheese, like parmesan or asiago, to the top of the dish right before serving.
Gnocchi
- Ricotta cheese – Use full-fat ricotta for the richest flavor.
- Egg – The egg and flour bind the cheeses together to form the dough.
- Flour – Simple all-purpose flour is great for making gnocchi.
- Parmesan – Use grated parmesan.
- Salt – Seasons the gnocchi.
Ricotta Gnocchi with Mushrooms and Garlic Sage Butter Sauce Instructions
Making the Gnocchi
Heat a large pot of salted water over medium-high heat.
While the water is coming to a boil, prepare the gnocchi.
Add the ricotta cheese, eggs, flour, parmesan cheese, and salt in a large bowl and stir until just combined. If the dough feels wet, add more flour, a tablespoon at a time, until a soft dough forms. The dough should hold its shape but feel slightly sticky.
Turn out the gnocchi dough onto a lightly floured surface and form into a ball. Divide the dough ball into quarters, rolling each into long 1-inch ropes. Dust the work surface with a bit of flour as needed if the dough is sticking too much. Use a sharp knife or bench scraper and cut each rope into 1-inch pieces ( 2.5 cm pieces). Place in an even layer on a baking tray dusted with a bit of flour.
You can leave the cut gnocchi as it is, or push each piece on a gnocchi board if you want those traditional ridges. If you don’t have a gnocchi board, the back of a fork is a great substitution.
Work in batches and drop the gnocchi into the boiling water to ensure that the pot isn’t overcrowded. Cook for 3-4 minutes or until the gnocchi float and are cooked through. Use a slotted spoon to remove the cooked gnocchi from the water and set aside.
Preparing the Mushrooms and Garlic Sage Butter Sauce
Mince 2 cloves garlic and 6 fresh sage leaves on a wooden cutting board with a sharp knife.
Clean the mushrooms by wiping any dirt and debris away with a paper towel and then cut them into slices.
Add 1 tablespoon of olive oil to a large sauté pan, swirling to coat the pan evenly. Toss in the mushroom slices and sauté with a wooden spoon over medium heat for 5-7 minutes, or until the mushrooms are soft and start to release their juices. Add 2 tablespoons of butter to the pan with the garlic and sage, reduce to low heat, and continue cooking for 4-5 minutes.
Increase the heat to medium-high and add the gnocchi to the pan, stirring to combine. Fry for 1-2 minutes, letting the edges of the gnocchi get crispy.
Garnish with a generous pinch of salt, chopped chives, and ribbons of parmesan or asiago cheese.
Storing Ricotta Gnocchi with Mushrooms and Garlic Sage Butter
Place leftovers into an airtight container and refrigerate for up to 3 days.
Ricotta Gnocchi with Mushrooms and Garlic Sage Butter Sauce
Ingredients
Ricotta Gnocchi
- 2 cups ricotta cheese, drained
- 2 large eggs
- ½ cup grated parmesan cheese
- ½ tsp salt
- 2 cups all-purpose flour
Mushroom Garlic Sage Butter Sauce
- 8 oz mushrooms
- 2 large garlic cloves
- 6 fresh sage leaves
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tbsp chives (optional)
- 5-6 shavings parmesan or asiago cheese (optional)
Instructions
Making the Gnocchi
- Heat a large pot of salted water over medium-high heat. While the water is coming to a boil, prepare the gnocchi.
- Add the ricotta cheese, eggs, flour, parmesan cheese, and salt in a large bowl and stir until just combined. If the dough feels wet, add more flour, a tablespoon at a time, until a soft dough forms. The dough should hold its shape but feel slightly sticky.
- Turn out the gnocchi dough onto a lightly floured surface and form into a ball. Divide the dough ball into quarters, rolling each into a long 1-inch rope. Dust the work surface with a bit of flour as needed if the dough is sticking too much. Use a sharp knife or bench scraper and cut each rope into 1-inch pieces ( 2.5 cm pieces). Place the cut gnocchi in an even layer on a baking tray dusted with a bit of flour. You can leave the cut gnocchi as it is, or push each piece on a gnocchi board if you want those traditional ridges. If you don't have a gnocchi board, the back of a fork is a great substitution.
- Work in batches and drop the gnocchi into the boiling water to ensure that the pot isn't overcrowded. Cook for 3-4 minutes or until the gnocchi float and are cooked through. Use a slotted spoon to remove the cooked gnocchi from the water and set aside.
Preparing the Mushrooms and Garlic Sage Butter Sauce
- Mince 2 cloves garlic and 6 fresh sage leaves on a wooden cutting board with a sharp knife.
- Clean the mushrooms by wiping any dirt and debris away with a paper towel and then cut them into slices.
- Add 1 tablespoon of olive oil to a large sauté pan, swirling to coat the pan evenly. Add the sliced mushrooms and sauté with a wooden spoon over medium heat for 5-7 minutes, or until the mushrooms are soft and start to release their juices. Add 2 tablespoons of butter to the pan with the garlic and sage, reduce to low heat, and continue cooking for 4-5 minutes.
- Increase the heat to medium-high and add the gnocchi to the pan, stirring to combine. Fry for 1-2 minutes, letting the edges of the gnocchi get crispy.
- Garnish with a generous pinch of salt, chopped chives, and ribbons of parmesan or asiago cheese.
Storage
- Place leftovers into an airtight container and refrigerate for up to 3 days.
