ricotta gnocchi with mustard cream sauce

Chrissy_Hackley avatar
By Chrissy Hackley
from Vestal, NY

I love fresh gnocchi, be it potato or ricotta. Nothing beats those fluffy little dumplings freshly made! I love this mustard sauce. I usually make it for sauteed chicken but decided to toss my gnocchi in it and it was a hit! It has a strong mustard flavor, so if you aren't into that you can reduce the amount of mustard. Play around with it a bit if you want. Just can't beat fresh made gnocchi!

serves 4-6
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For ricotta gnocchi with mustard cream sauce

  • 16 oz
    whole milk ricotta
  • 2 tsp
    kosher salt, plus more for boiling water
  • 2 Tbsp
    olive oil
  • 2 lg
    eggs, lightly beaten
  • 2 1/2 c
    all purpose flour, plus more for dusting
  • 1/2 stick
    salted butter
  • 1/2 c
    dijon mustard
  • 1 1/2 c
    half & half
  • Up to 2 Tbsp
    prepared horseradish
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
    ground thyme
  • 4-6
    grates of fresh nutmeg, careful not to over do it
  • 1/2 c
    sour cream
  • 1/2 c
    chopped green onion

How To Make ricotta gnocchi with mustard cream sauce

  • 1
    Get a large stock pot boiling with water salted with kosher salt, make it as salty as the sea.
  • 2
    In a large baking dish put some all purpose flour in for when gnocchi are cut to keep them from sticking.
  • 3
    In a large bowl, mix together ricotta, 2 tsp salt, olive oil, and eggs until thoroughly combined. Mix in flour. Should make a ball of soft dough, just slightly sticky. If too sticky add 1 tbs all purpose flour at a time to make a soft dough ball. Divide into fourths.
  • 4
    Working with 1/4 of the dough at a time, roll into a log about 1/2 inch thick on a very floured surface. Pinch end of log gently and cut about 1/2 inch piece and toss in the baking dish of flour. Repeat with rest of log making sure each piece is dusted with flour to keep them from sticking together. Repeat steps with each quarter of dough.
  • 5
    In two batches place gnocchi in boiling water. Let cook until it is floating, about 2 minutes, then remove from water to a bowl.
  • 6
    Sauce: In a large deep skillet, melt butter over medium heat. Whisk in mustard and horseradish. Let simmer for about 3 minutes while whisking slowly. Whisk in the half & half. Simmer another 3 minutes while whisking slowly. Whisk in seasonings. Remove from heat and whisk in sour cream. Toss gnocchi in the sauce. Sprinkle green onion on top. Serve right away while hot.

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