One-Pan Ricotta-Dolloped Gnocchi

• Heat a large, dry pan over medium-high heat. Add walnuts; cook, stirring, until golden and fragrant, 2-4 minutes. Remove from pan and set aside. • Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. • Add shallot and ½ TBSP sliced sage (1 TBSP for 4 servings); cook, stirring, until shallot is translucent, 1-2 minutes more. • Turn off heat; let pan cool slightly. Transfer mixture to a medium bowl.

• Heat a drizzle of oil in pan used for mushroom mixture over medium heat. Add gnocchi and stir to coat. Cook, without stirring, until browned and crisp on one side, 6-8 minutes. Stir and cook, without stirring, 2-3 minutes more. • Add diced butter to pan. Cook, stirring, until melted and foamy, 2-3 minutes. • Stir in garlic and ½ TBSP sliced sage (1 TBSP for 4 servings; save the rest for serving). Cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrates and a splash of water. Cook until water has evaporated, 30-60 seconds. • Remove pan from heat; stir in mushroom mixture, toasted walnuts, a squeeze of lemon juice, and chili flakes to taste. Taste and season with salt and pepper.