Light and fluffy whole wheat ricotta gnocchi are served with sautéed herbed mushrooms for a delicious and hearty meal. It sounds fancy and super difficult to make but this recipe for homemade gnocchi is relatively quick and easy. Simply mix up the ingredients and form your gnocchi.
Fresh parsley and more grated Parmigiano-Reggiano cheese for garnish
Instructions
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 ¾-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 ¾-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.
Herbed mushrooms
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.
Video
Notes
Meal prep tip:If you want to freeze the gnocchi, place the baking sheet with gnocchi into the freezer.Freeze for 1 hour or until the individual pieces won’t stick together.Transfer the semi-frozen gnocchi to airtight container.You can keep in the freezer for up to 3 months.When you are ready to cook, remove from freezer and place into boiling water. Cook for 4-5 minutes or until gnocchi begin to float. Then serve as indicated in recipe or with your favorite sauce.