Ricotta Gnocchi with Mushrooms and Garlic Sage Butter Sauce
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.
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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.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 274.7kcalCarbohydrates: 34.5gProtein: 10.2gFat: 10.6gSaturated Fat: 4.6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.9gTrans Fat: 0.2gCholesterol: 79.3mgSodium: 396.3mgPotassium: 210mgFiber: 1.5gSugar: 1gVitamin A: 300.6IUVitamin C: 1.4mgCalcium: 94.2mgIron: 2.5mg
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