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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.
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.
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.Â
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.
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….
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!
…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.
Looking for other September dinner recipes? Here are a few ideas:Â
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Can I freeze some of the gnocchi before cooking for a later time? Thx
Hey Joanne,
Yes you can freeze the gnocchi. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This turned out AMAZING! I do have a lot of left over breadcrumbs and was wondering how long would they last for in a sealed container in the fridge?
Hey Katie,
Thanks for giving the recipe a try! They should be okay for up to 2 weeks, you can always re-toast them too. Please let me know if you have any other questions! xTieghan
This is such a hit! I has no idea how easy it was to make gnocchi! This will definitely be a repeat to
Enjoy!
I am so glad this turned out so well for you, Sabina! Thank you for trying it! xTieghan
This. Was. Amazing. It LOOKED intimidating, but it was so easy so very delicious.
I am so glad you still decided to try it! Thank you so much Hilary! xTieghan
Finally had a chance to make this tonight with my friend! It tasted delicious!!! It was so fun to make and I’m happy that it turned out so well.
Thank you Kate! xTieghan
Family Favourite, I’ve made it twice in the past week!
It was so easy to make and everyone enjoyed it there was no left overs.
Thank you Kat! I am so glad you all loved this! xTieghan
Just made this tonight. It’s divine! Thank you for the recipe! I never realized making gnocchi was so simple! Game changer
Thank you so much Megan! xTieghan
As soon as I saw this on Instagram….. I couldn’t get it out of my mind for a week. Not only was this so much fun to make, but it was absolutely delicious!mj The gnocchi came out just perfect, loved the mushrooms. I added even more sage leaves for extra flavour – didn’t get very much out of it as I was expecting to, but it doesn’t take away from this being a wonderful dish.
Amazing! I am really glad this recipe turned out so well for you, Victoria! Thank you! xTieghan
This looks amazing!! Does it reheat well? Cooking for 1 and probably won’t eat it all in one sitting — well, hopefully not!! 🙂
Hey Shelby,
Yes totally fine to reheat! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ve never made gnocchi before and this was so easy! Do you think a pan of these could be frozen?
As always thanks for the delicious recipes!!!My husband and I have never been disappointed!
Hey Lindsey,
I am so glad you enjoyed the recipe! Yes you could certainly freeze the gnocchi! xTieghan
Although I didn’t make the gnocchi, I followed everything else using ricotta stuffed ravioli and omg. SO GOOD. DO NOT skip the breadcrumbs- I almost did but they’re so worth it. Amazing recipe!
Thank you so much Holly! I am so glad you loved this one! xTieghan
Could you freeze the gnocchi before boiling? If so, how long could I boil them from frozen?
Hey Rachel,
Yes you could freeze the gnocchi, boil from frozen for 5-7 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this for dinner last night. My family was scraping the pan at the end! It was a hit! Extra bonus: so so easy to make.
Amazing!! I am really glad you enjoyed this Alana! xTieghan
I can’t wait to try this! Can I use lowfat ricotta?
Hey Jill,
Yes that is fine to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This ricotta gnocchi with herby mushrooms with sage. browned butter was truly TO DIE FOR! It’s quite simple to make, just takes some time (but it’s fun spending time cooking delicious food, right?).
We served it with a crispy green salad. The combo was great!
Thanks Tieghan for sharing!
Thank you so much Sarah! That is so great to hear! xTieghan