Easy Ricotta Gnocchi with Creamy Mushroom Sauce

Step 1: Put all the gnocchi ingredients except the flour in a bowl. Mix with a rubber spatula or wooden spoon until combined, smearing the ricotta up the side of the bowl if needed to cream it.

Step 2: Add 3/4 cup flour and mix just until combined. The dough should be very sticky and hold its shape in a mound, but not be runny like muffin batter. If needed, add the remaining flour 1 tablespoon at a time, trying to use as little as possible. You can add more flour in the next step.

Tip: Stickier dough makes softer gnocchi.

Step 3: Sprinkle a work surface and the top of the dough lightly with flour. Scrape the dough onto the surface and knead it lightly with your hands just until it comes together into a ball. Pat it into a disc about 2.5 cm / 1 inch thick. Cut it into 8 wedges, dusting the knife or dough scraper with flour between cuts as needed.

Step 4: Roll each wedge into a log 25 cm / 10 inches long and about 1.25 cm / 1/2 inch wide. Cut the logs into 1.5 cm / 3/5-inch pieces. The gnocchi can be frozen at this stage.

Step 5: Melt the butter in a large pan over high heat. Add the onion, garlic and thyme sprigs; cook for 1 minute. Add the mushrooms, salt and pepper. Cook for 5 minutes, until the mushrooms have softened.

Step 6: Add the wine and simmer rapidly for 1 to 2 minutes, stirring and scraping the base of the pan, until mostly evaporated. Add the stock and cream, then stir.

Step 7: Bring the sauce to a simmer, reduce the heat to medium-low, and simmer gently for 5 minutes until thickened. It may still seem a little thin; the gnocchi starch will thicken it when the gnocchi is added.

Step 8: Bring a large pot of water to a boil with 2 teaspoons of salt. Add the gnocchi and cook for about 2 1/2 minutes, or until they float on the surface, then cook for about 30 seconds more. Do not cook them longer.

Step 9: Use a spider or large slotted spoon to transfer the gnocchi straight from the water into the sauce; a little cooking water is fine. Turn the heat up to medium and toss gently for 1 minute, or until the sauce thickens and coats the gnocchi. If the sauce gets too thick, add a splash of the gnocchi cooking water.

Step 10: Serve immediately, garnished with freshly grated Parmesan and parsley, if desired.