Ricotta Gnocchi with Mushrooms and Marjoram

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This elegant vegetarian dish swap traditional potato for ricotta to create gnocchi with a light, pillowy texture. Paired with the earthy depth of assorted wild mushrooms and the citrusy floral notes of fresh marjoram, it offers a sophisticated flavour profile that feels truly indulgent. By allowing the ricotta to drain properly, you ensure a dough that is easy to handle and produces a melt-in-the-mouth finish every time.

Perfect for an impressive weekend lunch or a seasonal supper, these homemade dumplings are far simpler to master than you might imagine. The sauce uses a delicate balance of white wine and butter to glaze the mushrooms, creating a silky coating for the gnocchi. Serve this comforting pasta alternative with a generous dusting of Parmesan and a crisp green salad for a complete Italian-inspired meal.

Ingredients for Ricotta Gnocchi with Mushrooms and Marjoram

450g (about 250g ) fresh ricotta cheese
60g to 90g plain flour
ביצה גדולה אחת
30g grated Parmesan cheese
1 tablespoon butter, melted
1 כף שמן זית כתית מעולה
1/2 כפיות מלח
Pinch of ground black pepper
2 כפות שמן זית כתית מעולה
450g assorted wild mushrooms, cut into 1/2- to 3/4-inch pieces
4 בצל ירוק
white and pale green parts finely chopped, dark green parts thinly sliced
60 מ"ל יין לבן יבש
120ml (or more) low-salt chicken broth
60ml grated Parmesan cheese plus additional for sprinkling
2 כפות חמאה
2 tablespoons fresh marjoram leaves

How to make Ricotta Gnocchi with Mushrooms and Marjoram

Place ricotta in strainer set over medium bowl. Chill until ricotta has texture of wet clay, about 1 hour.

Mix ricotta, 60g flour, egg, and next 5 ingredients in medium bowl, adding more flour by tablespoonfuls until dough is slightly sticky (do not add more than 60ml fuls). Cover and chill 30 minutes.

Sprinkle rimmed baking sheet generously with flour. Transfer dough to lightly floured surface. Cut into 4 equal pieces. Using hands, roll 1 piece on floured surface into 3/4-inch-wide log. Cut log crosswise into 1-inch pieces. Place gnocchi on prepared baking sheet, spacing apart. Repeat with remaining dough. Cover gnocchi with plastic wrap and chill at least 1 hour and up to 1 day.

Heat olive oil in large skillet over high heat. Add mushrooms; sauté until beginning to brown, about 4 minutes. Add chopped white and pale green parts of spring onions. Sauté 1 minute. Add wine; stir until almost all liquid is absorbed, about 30 seconds. Add 120ml chicken broth. Stir until sauce is slightly thickened, about 1 minute. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Working in 2 batches, add gnocchi to large pot of boiling salted water, stirring to prevent sticking. Boil until gnocchi rise to surface of water, then continue boiling until cooked through, 1 1/2 to 2 minutes longer. Using slotted spoon, transfer gnocchi to skillet with mushrooms. Add sliced dark green parts of spring onions.

Rewarm mushrooms with gnocchi and spring onions over medium heat, adding more broth by 60ml fuls if dry. Remove from heat. Add 60g cheese, butter, and marjoram; stir until cheese and butter melt. Season with salt and pepper. Transfer to plates and sprinkle with additional cheese.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.