I haven’t had much luck with making homemade pasta in the past. I’ve tried and even had my own pasta making press at one point, but I found it super challenging and lots of work. But NOW that I’ve discovered whole wheat ricotta gnocchi and I’m in love!
Why make these gnocchi
First of all, it’s so easy to make! I mean seriously easy to make. You throw the ingredients in a bowl, mix them up and make your gnocchi and voila, your done!
Second, it only takes six ingredients for these whole wheat ricotta gnocchi!
Third, there’s no waiting on rising or anything like that! Make your gnocchi as soon as the dough is mixed!
Fourth, they are easily freezable and perfect for meal prep. This is great if you live alone (like me) and don’t always have someone to cook for. Simply make a batch of whole wheat ricotta gnocchi, eat one portion and stick the rest in the freezer for another meal. You can even cook them from a frozen state.
Lastly, they taste freaking awesome! Mine aren’t the prettiest (still working on that gnocchi forming technique ) but they are light, fluffy and delicious when paired with the herbed mushrooms in this recipe.
Why make these gnocchi
This blend of herbs might just be my new favorite ingredient! This herb usually contains herbs found in the South of France and the one I bought and used from The Savory Spice Shop contains French thyme, savory, fennel, rosemary, marjoram, basil, lavender and tarragon. This blend makes the perfect pair with the mushrooms and whole wheat ricotta gnocchi in this recipe.
And I can’t recommend the Herbes de Provence from The Savory Spice Shop enough!! It is so crazy fresh, fragrant and packed full of flavor! Seriously good stuff. Better than herbs bought in Provence that I received as a gift or anything else I’ve ever bought at the grocery store.
Herbs tend to lose their potency over time but the quality of the ones I received from The Savory Spice shop were phenomenal meaning that I received them in a fresh state. Plus, they offer herbs in various quantities allowing you to purchase smaller amounts that way I’m not stuck hanging on to outdated, un-fresh spices because I couldn’t use it all in time. They also allow you to select purchasing your spices in a jar or bag. You save a little money buying in the bag plus I feel like it’s a little more environmentally forward since I can re purpose glass jars from other products.
If you want to learn more about herbs and their role in cooking and nutrition, read more in my previous post, Exploring health and herbs with cooking.
Storing dried herbs
You can prolong the shelf-life and flavor of your dried herbs by storing them properly. The best container to store them in is an airtight glass jar. Plus, you want to store them away from light and heat so keeping them in a cabinet or drawer, away from the stove and oven is a good idea.
Whole Wheat Ricotta Gnocchi with Herbed Mushrooms
- ½ cup whole wheat flour
- ¼ cup all-purpose flour plus more for baking sheet and work bench
- 1/3 Parmigiano-Reggiano cheese finely grated
- 1/8 tsp nutmeg
- 1 cup whole milk ricotta cheese
- 1 large egg
- 1 T olive oil
- 1 T butter
- 4 cloves garlic minced
- 24 oz fresh mushrooms
- 1 tsp Herbes de Provence
- ¼ cup white wine
- Salt and pepper to taste
- Fresh parsley and more grated Parmigiano-Reggiano cheese for garnish
Mix up and roll the gnocchi
- Mix the dry ingredients: flour, parmesan cheese, and nutmeg in a large bowl until combined. In the center of the dry ingredients make a round space and add the ricotta cheese and egg.
- Use a wooden spoon to stir the dough until comes together (about 25 strokes). Be careful not to over-stir the dough as it will create a tougher gnocchi.
- Transfer the dough to a lightly floured work area. Form it together in the shape of a rectangle. Cut into four equal parts. If the dough is still a bit sticky, add a little more flour before cutting it.
- Take each piece and carefully, easily roll it into about a foot long “rope” about 3/4-inch thick. Add flour as needed so it doesn’t stick.
- Line a baking sheet with parchment paper or aluminum foil. Scatter a few tablespoons of flour on top.
- Cut into 3/4-inch pieces and place on the covered baking sheet. Roll the pieces gently on the baking sheet to lightly coat each piece with some flour.
- Heat oil and butter in a skillet over medium-high heat. When hot add garlic and herbs, cook for 30 seconds, then add mushrooms. Cook until soft, about 8-10 minutes. Add the white wine and cook until most of the wine has cooked off. Add salt and pepper to taste.
- Cook gnocchi
- While mushrooms are cooking, bring a pot of salted water to a boil. Add gnocchi and cook 2 to 3 minutes or until the gnocchi begin to float. As they finish cooking, use a slotted spoon to remove from water.
- Toss the gnocchi into the pan with the mushrooms and toss to coat. Add a bit more oil if it seems a bit dry.
- Serve up topped with parmesan cheese if desired.
Did you try out this recipe for whole wheat ricotta gnocchi with sautéed mushrooms? If so please leave me a comment here on the blog!! And, if you take pictures be sure to tag @cookeatlivelove on Instagram so I can see your results! And, if you enjoyed this recipe, please give it a 5-star rating in the recipe card.