Soft, fluffy gnocchi tossed in a creamy truffle mushroom sauce—what’s not to love? This Truffle Mushroom Ricotta Gnocchi is rich, comforting, and surprisingly easy to make. It’s the perfect dish for a cozy dinner or when you want to treat yourself to something a little fancy. 🍄✨

Ingredients:

For the Gnocchi:

2 cups ricotta cheese (drained)
1 cup all-purpose flour, plus extra for dusting
1 egg
1/4 cup grated Parmesan
Salt and pepper, to taste

For the Mushroom Sauce:

2 tbsp olive oil or butter
2 cups mixed mushrooms (such as cremini, shiitake, or button), sliced
1 garlic clove, minced
1/2 cup heavy cream
1 tbsp truffle oil (or more to taste)
Fresh parsley, chopped (for garnish)
Salt and pepper, to taste

Instructions:

Make the Gnocchi:

1. In a bowl, combine ricotta, flour, egg, Parmesan, salt, and pepper. Mix until just combined.
2. Lightly flour a clean surface and your hands. Gently knead the dough until smooth (it should be soft but not too sticky).
3. Divide the dough into 4 parts. Roll each part into a long log, about 1-inch thick. Cut into bite-sized pieces (about 1-inch long).
4. To shape the gnocchi, press each piece gently with a fork to create ridges, if desired.
5. Bring a large pot of salted water to a boil. Cook the gnocchi in batches, about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Make the Mushroom Sauce:

6. Heat olive oil or butter in a large skillet over medium heat.
7. Add mushrooms and sauté for 5-7 minutes, until tender and browned. Add garlic and cook for another 1 minute.
8. Stir in the heavy cream and simmer for 2-3 minutes until slightly thickened.
9. Drizzle in truffle oil, season with salt and pepper, and stir to combine.

Combine & Serve:

10. Add the cooked gnocchi to the mushroom sauce and gently toss to coat.
11. Serve immediately, garnished with fresh parsley and an extra drizzle of truffle oil if desired.

Enjoy!