Sausage & Mushroom Ricotta Gnocchi
Ingredients
Ricotta Gnocchi
1 ½ cups ricotta (drained at least 2 hours or overnight)
½ cup finely grated Parmesan
1 egg + 1 yolk
½–⅔ cup all-purpose flour (just enough to bring together)
½ tsp salt
Pinch nutmeg
Sauce
2 Italian sausages, casings removed
2 cups sliced mushrooms (cremini or mixed)
2 cloves garlic, minced
½ cup dry white wine
1 cup whipping cream
Salt & pepper to taste
Olive oil for cooking
Optional: extra Parmesan to finish
Method
Heat a drizzle of olive oil in a large skillet. Cook sausage until browned and crumbly. Remove and set aside.
In the same pan, add mushrooms. Season with salt, pepper, and garlic. Cook until tender and lightly golden.
Deglaze with white wine, scraping up any bits. Reduce by half, then add cream. Simmer gently until slightly thickened. Return sausage to the pan. Reduce heat to low while you make the gnocchi.
In a bowl, mix ricotta, Parmesan, egg, yolk, salt, and nutmeg until smooth.
Gradually add flour until a soft, tacky dough forms.
On a lightly floured surface, roll dough into ¾-inch ropes and cut into 1-inch pieces.
Boil salted water and cook gnocchi in batches until they float (1–2 minutes). Transfer gently with a slotted spoon to the pan with sauce.
Toss gnocchi in the sausage and mushroom cream sauce until well coated.
Serve immediately, topped with Parmesan
#RicottaGnocchiDream
#SausageAndShroomMagic
#PillowSoftPerfection
#ComfortInABowl
#SaucyLittleSecret
This, my friends, is my sausage and mushroom ricotta. To get it started, we’ll make the sauce. Italian sausage. Out of the casing, go into a hot pan. Let it brown. Pull it aside. Now, the mushrooms move in, soaking up all that sausage flavor like they were born for it. A little salt, pepper, garlic. Then we sweat those mushrooms down. Splash in some white wine. And let it reduce. A good pour of cream. The sausage goes back in, and we set that off to the side. Now to get the star of the show going, our ricotta noki. Ricotta, eggs, parmesan, a whisper of nutmeg. And we stir that until it’s smooth. Add flour until it just comes together. Roll it out. Slice it. And there they are. Tiny pillows of potential. Boil until they’re floating. That’s them saying we’re ready. Drop those little beauties into the pan. Coat them in the rich, dreamy sauce, and let everything get cozy. Now, to take it one step further, I topped mine with shredded mozzarella and popped it under the broiler. When it came out, we were all in awe. This isn’t just dinner. It’s a bowl of dreamy, fluffy culinary therapy.
Dining and Cooking