Gluten-Free Ricotta Gnocchi with Herby Mushrooms & Sage Browned Butter
Believe it or not, our first attempt at dough-making was with this exact Ricotta Gnocchi recipe. It was on a whim when we first decided to take a stab at it, and clearly, it started a revolution in our kitchen. If you’re not an avid pasta maker, fear not: the dough was cynically easy to make, and even easier to toss into a pot of boiling water and scoop out after risen to the surface.
Even after that first try – when we still didn’t know whether or not we had achieved a semi-edible result – the gnocchi was a huge hit. Still is! It’s the perfect recipe to make in a pinch, and the flavors speak for themselves. The herby mushrooms cooked in a pan with loads of butter are both salty and savory, while the pillowy ricotta gnocchi is light and fluffy. The ultimate combination.
We’ve made this recipe time and time again, and it never disappoints. Loved by the whole family, you can’t go wrong making it! (and if you make more gnocchi than you need, you can freeze the extras for whenever you need it next!)
Enjoy!
Gluten-Free Ricotta Gnocchi with Herby Mushrooms & Sage Browned Butter
Ingredients
For the gnocchi…
- 30 oz whole milk ricotta cheese
- 2 egg
- 2 cups all-purpose flour (Cup4Cup)
- 2 cups grated Parmesan Reggiano
- kosher salt
For the sauce…
- 4 tbsp extra virgin olive oil
- 8 cups mixed mushrooms, roughly torn or sliced
- 2 cloves garlic
- 12 tbsp salted butter
- 4 tbsp fresh thyme leaves
- 16 fresh sage leaves, chopped
Instructions
- To make the gnocchi, in a bowl, mix together the ricotta and egg. Add 2 cups flour, the parmesan, and 1 teaspoon salt. Stir until just combined. If the dough feels wet, add a 1/4 cup flour at a time until the dough can be formed into a ball. The dough should be sticky, but not so wet that it sticks to your hands.
- Generously flour the counter and scrape the dough out onto it. Cut the dough into four pieces. Working with one piece of dough at a time, roll the dough into a rope about 1-inch thick and cut into bite size pieces. Repeat this process, placing the gnocchi on a floured baking sheet. At this point, the gnocchi can be kept covered in the fridge for up to 1 day. Simply boil just before you're ready to eat. Or boil right away.
- Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Drain.
- Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the butter is browning and the sage is crisp, about 4-5 minutes.
- Drop the gnocchi into the butter sauce, gently tossing to combine. Remove from the heat.
