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This Ricotta Gnocchi with Herby Mushrooms and Sage Browned Butter makes for the perfect September dinner. Making gnocchi at home is easy with this recipe using ricotta cheese. It’s light, pillowy, and tossed with golden caramelized mushrooms in a delicious nutty sage browned butter sauce. Serve this quick-cooking gnocchi topped with plenty of cheesy garlic breadcrumbs. Every bite is layered with delicious, warming flavors. The perfect way to spend a relaxing night in the kitchen with family and friends.

overhead close up photo of Ricotta Gnocchi with Herby Mushrooms and Sage Browned Butter

Like clockwork, September hits and I’m back to browning butter and cooking with sage. Look, I know it’s very early into the month. I also know we still have  Labor Day coming up. But I can’t help but be excited for the warming fall comfort food I love so much.

Here in Colorado, the temperatures have dropped and summer is definitely on it’s way out. I know most of you are most likely still enjoying eighty degree days, but hopefully, you can enjoy your warm temperatures and your ricotta gnocchi too. I think you can, I see this as the perfect summer meets fall dinner. I mean you’ve got your summer garden herbs mixed together with September’s delicious mushrooms. Then all tossed in a nutty warming browned butter with softy, pillowy ricotta gnocchi.

Ricotta Gnocchi with Herby Mushrooms and Sage Browned Butter |

The inspiration for this ricotta gnocchi with herby mushrooms…

Our overflowing herb garden that’s honestly the prettiest I’ve seen in a while. It’s the lushest it’s been all summer and bursting with some of my favorite warming herbs – thyme, sage, rosemary, and oregano. Our basil on the other hand is slowly starting to whittle down. BUT, we still have a few new plants popping up! Crossing my fingers we can make these herbs last through September. You just never know with the cold temperature we get up here this time of year. 

Anyway, with so many herbs I knew some kind of herby sauce was in order. I’ve never made ricotta gnocchi before, so I thought why not toss some homemade gnocchi with all these herbs. Sounds pretty good, right? And since our local Colorado mushrooms are flourishing right now, that was my vegetable of choice. Of course, after deciding on that, tossing everything in browned butter just came naturally.

Ricotta Gnocchi with Herby Mushrooms and Sage Browned Butter |

All the details…

First, this gnocchi recipe is easier than you’d think and worth any extra time spent in the kitchen. Trust me on this.

Second, to sum this up real quick, you’re basically just mixing ricotta cheese with flour, parmesan, and eggs. Yes, this gnocchi has just four ingredients. And while it takes some hands-on time, it’s really fairly simple to make. For whatever reason, gnocchi gets a bad rap for being difficult. But it’s actually simple and always so much better when made at home. At least in my opinion.

The dough comes together in no time. Once you’ve formed the dough, then it’s time to shape the gnocchi.

When it comes to forming the gnocchi, I keep it very, very simple. I like to roll the gnocchi dough into a long rope and then just cut that rope into pieces. And that’s it. No fancy tools, no fancy rolling method. Just keeping it simple.

Once you’ve rolled and shaped the gnocchi they can be covered and kept in the fridge for a day or so. Then just boil them off before you’re ready to eat.

Now, for that sauce.

It’s a nutty sage browned butter sauce with lots of golden mushrooms and thyme too. It’s truly the best sauce you’ll ever toss your gnocchi with.

Caramelized mushrooms, browned butter, garlic, thyme, and crispy sage. Just five ingredients, but when put together they create a rich, warming butter sauce that pairs so well with the light and airy gnocchi.

You could stop here and the recipe would be great….

Ricotta Gnocchi with Herby Mushrooms and Sage Browned Butter |


But…you need to make some breadcrumbs.

Are these needed? Nope. But are they sooo delicious? YES.

These are simple, just toast up some sourdough bread with garlic, break into crumbs, and toss with Asiago cheese. These are very simple but they add a nice texture to the top of the gnocchi.

Put it all together and oh my…SO GOOD!

Ricotta Gnocchi with Herby Mushrooms and Sage Browned Butter |


…extra soft and pillowy.

…has light ricotta cheese and salty, nutty parmesan.

…tossed in an addicting nutty browned butter sauce.

…with golden mushrooms and thyme

…and topped with crispy, fried sage.

…plus cheesy, garlic breadcrumbs.

Every last bite is mouth-watering, that’s really all you need to know. Make this tonight, this weekend, or just sometime soon. It’s a delicious bowl of some really good homemade gnocchi…with lots buttery sauce. Of course!

Tip? Pour yourself a glass of wine or make your favorite cocktail and enjoy a bowl full of ricotta gnocchi. Ideal kind of September night.

Ricotta Gnocchi with Herby Mushrooms and Sage Browned Butter |

Looking for other September dinner recipes? Here are a few ideas: 

Herby Buttered Balsamic Mushroom Ravioli

Sage Lemon Butter Chicken Piccata with Mashed Cauliflower

Creamy Butternut Squash Alla Vodka Pasta

Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas

Lastly, if you make this ricotta gnocchi with herby mushrooms and sage browned butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Ricotta Gnocchi with Herby Mushrooms and Sage Browned Butter

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 569 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.





  • 1. To make the breadcrumbs. Preheat oven to 425 degrees F. On a baking sheet, toss the olive oil, bread, garlic, and a pinch of salt and pepper. Transfer to the oven and bake for 10 minutes or until toasted. Crumble the bread into fine crumbs or pulse in the food processor. Toss with the Asiago cheese. Set aside.
    2. To make the gnocchi. In a bowl, mix together the ricotta and egg. Add 3/4 cup flour, the parmesan, and 1 teaspoon salt. Stir until just combined. If the dough feels wet, add a tablespoon of flour at a time until the dough can be formed into a ball. The dough should be sticky.
    3. Generously flour the counter and scrape the dough out onto it. Cut the dough into four pieces. Working with one piece of dough at a time, roll the dough into a rope about 1-inch thick and cut into bite size pieces. Repeat this process, placing the gnocchi on a floured baking sheet. At this point, the gnocchi can be kept covered in the fridge for up to 1 day. Simply boil just before you're ready to eat. Or boil right away.
    4. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Drain.
    5. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the butter is browning and the sage is crisp, about 4-5 minutes.
    6. Drop the gnocchi into the butter sauce, gently tossing to combine. Remove from the heat.
    7. Divide the gnocchi among bowls. Top with breadcrumbs. EAT and ENJOY.
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Ricotta Gnocchi with Herby Mushrooms and Sage Browned Butter |

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    1. Hi Meghan,
      Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! Have a great week:)

    1. Hi Jensen,
      Yes, that should be okay for you to do! Please let me know if you have any other questions, I hope you love this recipe! xx

  1. 5 stars
    I have tried a lot of Tieghan’s recipes, but so far this is my favorite, hands down. Absolutely delicious and very easy. Definitely going to make it again.

    1. Hey Courtney,
      Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx

  2. 5 stars
    This recipe is a DELIGHT and so much easier and faster to make than I anticipated. I’ve made potato gnocchi before but this ricotta gnocchi came together so fast and the consistency was absolutely perfect. Followed the recipe to a T and I can’t wait to have the leftovers tomorrow!

  3. I have a lot of extra dough! Is it okay to keep some in the fridge (before rolling it into pillows)? How long would it last?

    1. Hi Maggie,
      Sure, you could keep in the fridge for a couple days. You could also roll it all out and freeze the gnocchi. I hope you love this recipe! xTieghan

    1. Hi Molly,
      Yes, I would use an equal amount of GF flour. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hi there! Thanks so much for trying out this recipe! I’m so glad to hear you enjoyed it 🙂 xTieghan

  4. Ive made this 2x for a dinner party of 6 and everyone loved it!! Is it possible to freeze the leftover gnocchi? I wanna make them for myself but dividing 1 egg seems like a recipe for failure. Thanks xx

    1. Hey May,
      Thanks so much for making this recipe, I love to hear that it was enjoyed! I would freeze the gnocchi before boiling. Have a great week:) xTieghan

  5. 4 stars
    I really enjoyed this recipe, but my husband wasn’t as enthusiastic (but he LOVES your oregano pumpkin gnocchi in your first cookbook, as do I!). I loved that this was cozy comfort food that’s great yearround, but I had far too much breadcrumbs leftover and it would have been really grainy if I used all of them. I think I’ll make this again (with less breadcrumbs) for myself as a work-week lunch prep, and I think I may add some Italian sausage for a little bit of salty/meatiness ?

    1. Hey Kaley,
      I am so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan

  6. 4 stars
    The recipe sounds amazing! I plan to make a smaller version of it. Should I in this case bake it less time in the oven?

    1. Hey there,
      I would still follow the baking time as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 5 stars
    This looks amazing — that texture looks absolutely perfect and I feel like raspberries don’t get enough dessert love the the summer months.

  8. 2 stars
    My gnocchi was awful. I followed the directions to a tee, and they are a complete soggy mess.

    I have loved every half baked harvest recipe I have tried, but this was a horrible flop.

  9. 5 stars
    I have made this recipe a couple of times very successfully. My husband and our two sons (24&18) practically licked their plates. We all love mushrooms so I used numerous varieties. Delicious !!!!!

  10. 5 stars
    This was so good!! I’ve never made gnocchi before and was a little nervous but it was fairly easy and came out delish! The mushrooms, sauce and breadcrumbs were amazing as well. Will definitely be making this again and trying other recipes. Thank you!!

  11. 5 stars
    I made this last night (1/2 recipe) and it was wonderful. Each part of it (the topping, gnocchi and sauce) was great. I had some difficulty making the gnocchi as light as everyone else said theirs were, but I think it might have been because my ricotta was very wet and I didn’t drain it first. As a result, I ended up adding more flour and I didn’t give it enough time to rest, perhaps in the refrigerator, before I made the gnocchi. Should I have drained the ricotta in cheesecloth first? Would refrigerating the ball of dough wrapped in plastic have helped to hydrate the flour better? I would love advice! Next time I make it, I will leave some of the sage leaves whole and add them a little before I add the gnocchi to the sauce (the others I will put in, thinly sliced) as I make the sauce. I also might substitute olive oil for some of the butter, and I might chop the garlic in each case (topping and sauce). I would love advice on the gnocchi! I read how many people had pillowy gnocchi, and mine were more like a firmer pillow!

    1. Hi Linda!! Yes, if your ricotta is overly watery I would recommend draining it in either cheesecloth or paper towels to remove the excess moisture. Also, make sure you are using a high quality whole milk ricotta cheese for best results. I don’t think you need to refrigerate the dough. I think draining the ricotta should do the trick!

      Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! And Happy Thanksgiving!! xTieghan