D is for Dumplings

These tender Italian Dumplings are made with Ricotta cheese instead of potatoes and then coated in a delicious, comforting, and creamy Mushroom Sauce.

D is for Dumplings....

My blogging friends and I get together every other Wednesday to share recipes that start or feature ingredients as we work our way through the alphabet. Let's take a look at the other D recipes being shared today........

• Karen’s Kitchen Stories: Chocolate Covered Sandwich Cookies with Dulce de Leche
• Food Lust People Love: Coconut Cream Date Caramel
• Mayuri’s Jikoni: Dalithoy,Konkani Style Dal 
• Blogghetti: Deviled Egg Charcuterie Board
• Sizzling Tastebuds: Dhaba style Dahiwali Chutney 
• Jolene’s Recipe Journal: Dirty Shirley
• Magical Ingredients: Dragon Paneer Roll 
• Sneha’s Recipe: Keto Dairy Savory Crepes With Almond Flour
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Parmesan & Cheddar Pimento Corn Chip Dip 
• A Day in the Life on the Farm: Ricotta Gnudi with Creamy Mushroom Sauce 
• Culinary Cam Sesame Dandelion Greens, Siguemchi Namul-Style
• A Messy Kitchen: Sticky Toffee Swirled Cookies 

It's not surprising that nearly every culture has a version of Dumplings.  They are pure comfort food and, oh, so delicious.  I have shared many dumpling recipes with you over the years.

Chicken with Cornmeal Dumplings is a Southern USA treat.  Galushki are delicious in this Ukrainian chicken soup.  Pork Dumplings, Shumai, and Mandu are popular Asian treats.  Kreplach is a Jewish dumpling filled with chicken are very similar to Pierogi from Poland, and India provides us with Samosas.

Last year, for the letter D, I shared Chicken with Dates, and in 2024, I shared Dark Chocolate Mousse.

Past 2026 Challenges

A  is for Apple Crumb Pie

B is for Beef and Noodles

C is for White Chicken Chili

Entrees, Pasta, Mushrooms, Meatless, Dumplings,

Entrees, Pasta

Italian

Yield: 4 servings

Author: Wendy Klik

Ricotta Gnocchi in Creamy Mushroom Sauce

These tender Italian Dumplings are made with Ricotta cheese instead of potatoes and then coated in a delicious, comforting, and creamy Mushroom Sauce.

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

• 1/2 c. grated parmesan cheese
• 1 (15 oz) container Ricotta cheese
• 1 egg
• salt and pepper, to taste
• 1 c. flour, divided
• 8 oz. mushrooms, sliced
• 1 shallot, peeled and minced
• 2 T. butter
• 1/4 c. dry white wine
• 1/2 c. chicken broth
• 1/2 c. heavy cream

Instructions

1. Combine the ricotta, grated parmesan cheese and egg in a large bowl. Season with salt and pepper.
2. Stir in 1/2 c. of the flour. Sift 1/4 c. of flour onto a rimmed baking sheet.
3. Using a small cookie scoop, scoop out balls of the ricotta mixture onto the sifted flour until all the dough is used. Sift the remaining flour over the gnudi and place in the refrigerator for 20 minutes.
4. Heat the butter in a large skillet over medium-high heat. Add the shallots and mushrooms, season with salt and pepper, and cook until fragrant and tender.
5. Add the wine and cook, scraping up any bits stuck to the pan, until the wine has reduced by half. Add the chicken broth and bring to a boil. Reduce heat and stir in the cream until the sauce is thickened. Keep warm, on simmer while you cook the gnudi.
6. Bring a large pot of salted water to a boil. Add the gnudi, one at a time and cook until they rise to the top, about 4-5 minutes. Using a spider or slotted spoon, transfer the gnudi into the mushroom sauce. Toss to coat and serve.

Nutrition Facts

Calories

550

Fat (grams)

35 g

Sat. Fat (grams)

22 g

Carbs (grams)

33 g

Fiber (grams)

2 g

Net carbs

31 g

Sugar (grams)

3 g

Protein (grams)

23 g

Sodium (milligrams)

540 mg

Cholesterol (grams)

155 mg

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Gauguin Gnocchi

Ricotta/Mascarpone Pillows with Roasted Mushroom Sauce

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