Mushroom and Ricotta Gnocchi

Have you ever wanted to try making homemade gnocchi but felt intimidated by the process? Fear not, because this recipe for Mushroom and Ricotta Gnocchi is here to guide you through the steps with ease. Gnocchi is a classic Italian dish made from a mixture of potatoes, flour, and eggs, but this version swaps out the potatoes for creamy ricotta cheese. The result is a light and pillowy gnocchi that pairs perfectly with a savory mushroom sauce. In this post, we will walk you through the steps of making the gnocchi, preparing the mushroom sauce, and serving up a delicious meal that will impress your family and friends. Let’s get cooking!


  • 1 pound mushrooms, finely chopped
  • 1 cup ricotta cheese
  • 2 cups all-purpose flour
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/4 cup chopped fresh parsley


  1. In a large mixing bowl, combine the mushrooms, ricotta cheese, flour, eggs, Parmesan cheese, salt, and pepper. Mix well until a dough forms.
  2. Divide the dough into small portions and roll each portion into a long rope on a floured surface.
  3. Cut the ropes into bite-sized pieces and press each piece with a fork to create ridges.
  4. Bring a large pot of salted water to a boil and add the gnocchi in batches. Cook for 2-3 minutes or until they float to the surface.
  5. Remove the gnocchi with a slotted spoon and set aside.
  6. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant.
  7. Add the cooked gnocchi to the skillet and toss to coat in the garlic oil.
  8. Pour in the vegetable broth and simmer for 2-3 minutes until the sauce thickens slightly.
  9. Season with salt and pepper to taste and sprinkle with fresh parsley before serving.
  10. Enjoy your delicious mushroom and ricotta gnocchi!