How to Make Ricotta Gnocchi with Cliff Crooks | Worst Cooks in America | Food Network

Cliff teaches his employees how to make pillowy ricotta gnocchi to pair with a velvety & thyme sauce!
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Ricotta Gnocchi with Cream Sauce
Level: Intermediate
Total: 1 hr
Active: 1 hr
Yield: 4 portions


15 ounces ricotta
1 1/2 cups grated Parmesan
3 egg yolks
Kosher salt and newly ground black pepper
1 cup all-purpose flour, plus more for dusting
Extra-virgin olive oil
8 ounces maitake mushrooms, cut into quarters and after that sixths
8 ounces oyster mushrooms, cut into quarters and then sixths
1/2 shallot, minced
1 clove garlic, minced
2 sprigs thyme
1 1/2 cups whipping cream
1/2 lot chives, very finely sliced


Special devices: a bench scraper

To the bowl of a stand mixer fitted with the paddle attachment, add the ricotta, Parmesan, egg yolks and 1/4 teaspoon salt. Mix on low speed, scrape down the sides and blend once again. Add the 1 cup of flour in three additions on low speed. Do not overmix.

Dust a tidy work surface area with flour. Dust a sheet tray with flour. End up the dough onto the floured work surface area and dust your hands with some flour. Roll the dough into long cylinders, about 18 inches in length. With a bench scraper, cut the dough into 1-inch pieces and location onto the sheet tray cleaned with flour. Sprinkle the gnocchi with more flour to avoid sticking.

Heat a large saute pan with some olive oil over medium-high heat. Include the maitakes and till browned, 4 to 5 minutes. Include the oyster mushrooms and cook up until browned, another 4 to 5 minutes. Include the shallots, garlic and thyme sprigs and cook for a few minutes up until aromatic and softened. Season to taste with salt and pepper. Include the heavy cream and decrease the heat to medium. Cook until thickened and reduced by a little bit over half, 2 to 4 minutes.

Establish a pot of boiling water and season liberally with kosher salt. Drop the gnocchi into the water. Once they drift to the top, they are done, 2 to 3 minutes. Remove the gnocchi and include them straight into the mushroom cream sauce and toss to integrate over a low simmer. If the sauce has actually gotten too thick, thin it out with a bit of pasta water. Garnish with the chives.

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How to Make Ricotta Gnocchi with | in America|Food Network

How to Make Ricotta Gnocchi with | in America | Food Network

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About the Author: Yvette Cook


  1. Nonna just turned in her grave at the sight of that electric mixer. Also, the dough needs nutmeg. And can we please just get a simple gnocchi dish with brown butter and sage? Who needs mushrooms and cream?

    1. Trying to appeal to the younger folks at heart. I agree, tradition and classical is always best.

    2. @Jennifer Rivera try appealing to, “this is how to make good Italian food” instead.

  2. I don’t have a KitchenAid stand mixer…. can I use a hand mixer or one of the older stand mixer? Without a paddle attachment?

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