Ricotta Gnocchi with Porcini Mushroom Sauce





1 15 ounce container of whole milk ricotta 

2 eggs-beaten

1 cup of grated parmigiano reggiano

1 cup of all purpose flour

Salt and pepper 




Combine ricotta, eggs, cheese, salt and pepper.  Mix well.  Add flour and stir until a sticky dough is formed. Roll dough into a circle. Sprinkle the work area with flour and sprinkle dough with flour.  Cut into 8 pie wedges.  Roll each wedge into a ¾ inch wide log. Cut into bite sized pieces.  Lightly coat with flour. Use the gnocchi board to form ridged gnocchi.  Place in boiling water for 30 to 60 seconds until they float to the surface. Remove from water and place in a bowl.  


Ingredients for Sauce:


2 ounce package of porcini mushrooms ( paolo’s gourmet products)

1 ½ shallots-minced

4 TBSP butter plus 2 more

Salt & pepper to taste

3 sprigs fresh thyme

2 sprigs fresh oregano 

½ cup of cooking sherry

½ tsp onion salt

1 ½ cups of heavy cream




Place mushrooms in hot water for 10 min. Reserve ½ cup of the mushroom water. Sauté the shallots with 4 TBSP butter for 5 min on medium heat.  Add salt and pepper.  Drain mushrooms.  Add thyme, oregano and cook for 2 min.  Add the sherry and cook off 1 min. Add onion salt and the remaining 2 TBSP of butter. Add the reserved porcini water and cook for 1 min.  Add the heavy cream and the cut up porcini mushrooms to the sauce. Let the sauce get thick for another 5-7 minutes. At this point adjust for seasoning. Add the gnocchi to the sauce.  

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