Mushroom Gnocchi Recipe

Drain ricotta

Line a fine-mesh sieve with paper towel or cheesecloth and place over a bowl. Add ricotta and let drain 15–20 minutes to remove excess moisture. This step ensures the gnocchi dough isn't too wet.

Make dough

In a large bowl, combine drained ricotta, egg yolk, grated Parmesan, nutmeg, salt and pepper. Stir until smooth. Add truffle oil and stir to incorporate. Gradually add 3/4 cup of the flour and fold gently until a soft, slightly sticky dough forms. Stop adding flour once dough holds together but remains tender; you may need slightly less or more depending on ricotta moisture.

Portion and shape

Lightly flour your work surface. Divide dough into 4 pieces. Roll each piece into a rope about 1 inch in diameter. Using a floured knife or bench scraper, cut ropes into 3/4–1 inch pieces. If desired, press each piece lightly with a fork or a gnocchi board to create ridges. Place shaped gnocchi on a lightly floured tray, not touching.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi into boiling water. Stir gently so they don't stick. When gnocchi float (about 2–3 minutes), let them cook 30–45 seconds more, then remove with a slotted spoon to a tray. Reserve 1/2 cup pasta water before draining remaining water.

Preheat and prepare mushrooms

Preheat oven to 425°F (220°C). On a rimmed sheet pan, toss mushrooms with 2 tablespoons olive oil, thyme leaves, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer.

Roast mushrooms

Roast for 12–18 minutes, tossing halfway, until mushrooms are golden and edges are caramelized. Remove from oven and set aside. If using whole garlic to confit: place peeled cloves in a small ovenproof dish, cover with olive oil (about 1/2 cup) and bake at 275°F (135°C) for 45–60 minutes until cloves are very soft. Alternatively use ready-made confit garlic and warm gently with the mushroom oil.

Mash confit garlic

If using confit garlic, mash the soft cloves with the back of a spoon into a paste and reserve the flavored oil. Add 1 tablespoon of that oil to the roasted mushrooms and toss to coat.

Wilt spinach and shave brussels

In a large sauté pan over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil or reserved confit oil. Add shaved Brussels sprouts and sauté 1–2 minutes until bright and slightly soft. Add baby spinach and continue to sauté just until wilted, 1–2 minutes. Season with a pinch of coarse sea salt and pepper.

Combine gnocchi and sauce

Add cooked gnocchi to the pan with the greens along with roasted mushrooms and mashed confit garlic. Add remaining tablespoon butter. Pour in 1/4–1/2 cup warm stock or reserved pasta water, tossing gently to coat and create a silky sauce. Cook 1–2 minutes until sauce slightly reduces and clings to gnocchi. Taste and adjust seasoning with lemon zest, 1 tablespoon lemon juice, additional salt or pepper as needed.

Finish and serve

Remove from heat and stir in chopped parsley and grated Parmesan. Plate the gnocchi, finish with a light drizzle (about 1/2–1 tbs) of truffle oil if desired, extra Parmesan, and an extra grind of black pepper. Serve immediately with lemon wedges on the side.