Black Garlic Ricotta Gnocchi (Recipe)

With Mushrooms, Fall Squash, Shallot and Parmesan

This recipe uses Obis One black garlic, which you can find at Janssen’s Market in Greenville, Highland Orchards in North Wilmington and Harvest Market Natural Foods in Hockessin. Or use regular garlic, but roast it first.


  • 1 egg
  • 1 pound ricotta cheese
  • ¼ cup Obis One black garlic, puréed to a paste
  • Salt and white pepper
  • 2 cups all-purpose flour
  • Cooking oil (vegetable oil, etc.)
  • ½ pound mixed mushrooms, roughly chopped
  • 1 pound fall squash (butternut, etc.), diced small
  • 2 tablespoons minced shallot
  • 1 tablespoon sage, chopped
  • 3-4 tablespoons butter
  • ¼ cup Parmesan cheese, grated


  • For gnocchi: In large bowl, mix egg with ricotta, garlic purée, salt and pepper. Add flour in batches and mix by hand until no longer wet and sticky. On a flat, kitchen surface, press out until 1-inch thick. (Add flour as needed to keep from sticking.) Cover and let rest 30 minutes.
  • Using a bench scraper, cut the pasta dough into four even pieces. Gently roll each piece into foot-long ropes, about 1-inch in diameter, flouring as needed to prevent sticking. Cut each rope into 1/2- to 3/4-inch wide pieces. Place gnocchi on floured, parchment-lined baking sheet. Place in freezer, uncovered, until ready to cook.
  • To cook: Have bowl of ice water ready. In salty, boiling water, add gnocchi until they float on top for 60 seconds. Remove and shock in ice water. After chilled, remove and toss lightly with oil. (If not using, you may refrigerate or freeze.)
  • To finish: In a nonstick pan, warm cooking oil over medium heat. Add mushrooms and sauté until they begin to “crackle.” Add squash, shallots, sage and butter, stirring occasionally for one to two minutes. Re-warm gnocchi in boiling water, remove and pat dry. Add to hot pan and brown with other ingredients. Season with salt and pepper. Sprinkle with Parmesan. Serves 4-6.


Photograph by J.A. Lewis

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