Garden Herb Gnocchi with Wild Mushroom Cream Sauce

Name: Garden Herb Gnocchi with Wild Mushroom Cream Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups ricotta cheese; 1 cup all-purpose flour (sifted); 1 large egg (beaten); 1/4 cup Parmesan cheese (grated); 2 tablespoons fresh basil (chopped); 2 tablespoons fresh chives (chopped); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1 tablespoon olive oil; 2 cups wild mushrooms (sliced); 2 cloves garlic (minced); 1 cup heavy cream; 1/4 cup white wine; 1/4 cup Parmesan cheese (grated); 2 tablespoons fresh parsley (chopped); 1/2 teaspoon salt; 1/4 teaspoon black pepper (freshly ground)

VegetarianItalianDinnerComfort FoodEntertainingGourmet

⏱️ 30m PREP

🔥 20m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

Delicate herb-infused gnocchi paired with a rich wild mushroom cream sauce, creating a luxurious and comforting dish perfect for entertaining.

Macronutrients per serving

grams

Protein

15.0g 18%

Fat

25.0g 29%

Carbs

45.0g 53%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Calcium

20% DV

Essential for bone health

🔺 Iron

15% DV

Important for blood production

☀️ Vitamin A

30% DV

Good for vision and immune system

🌾 Fiber

12% DV

Aids in digestion

Ingredients

Gnocchi

2 cups ricotta cheese
1 cup all-purpose flour sifted
1 large egg beaten
1/4 cup Parmesan cheese grated
2 tablespoons fresh basil chopped
2 tablespoons fresh chives chopped
1 teaspoon salt
1/2 teaspoon black pepper freshly ground

Wild Mushroom Cream Sauce

1 tablespoon olive oil
2 cups wild mushrooms sliced
2 cloves garlic minced
1 cup heavy cream
1/4 cup white wine
1/4 cup Parmesan cheese grated
2 tablespoons fresh parsley chopped
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground

Instructions

1 In a large bowl, combine ricotta cheese, sifted flour, beaten egg, Parmesan cheese, basil, chives, salt, and pepper. Mix until a dough forms.
2 Transfer the dough onto a floured surface and gently knead until smooth. Divide into four portions and roll each into a long rope, about 1/2-inch thick.
3 Cut each rope into 1-inch pieces to form gnocchi. Optionally, roll each gnocchi over the back of a fork to create ridges.
4 Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
5 For the sauce, heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook until golden brown, about 5 minutes.
6 Add minced garlic to the skillet and cook for 1 minute until fragrant. Pour in white wine and let it reduce by half.
7 Stir in heavy cream and let it simmer for 2-3 minutes. Add Parmesan cheese, salt, and pepper, stirring until the cheese is melted and the sauce thickens.
8 Add the cooked gnocchi to the sauce, gently tossing to coat. Sprinkle with fresh parsley before serving.