One-Pan Ricotta-Dolloped Gnocchi
with Mushrooms, Walnuts & Sage
- Tree Nuts
- Milk
There are just some combinations that make you feel like you’re sitting down to a 3-course prix fixe meal at your favorite restaurant. If we do say so ourselves, this is one of those luxe, must-order combinations. Our chefs combined brown butter, fresh sage, and crunchy walnuts for tonight's gnocchi sauce. Plus, a dollop of ricotta on top and a squeeze of lemon juice not only adds to the tangy and rich flavors of the gnocchi, it makes a pretty Insta-worthy plating. We’re pretty sure your dinner-mates will be ordering this one from the kitchen again and again...
Ingredients
½ ounce
Walnuts
(Contains: Tree Nuts)
1 unit
Lemon
4 ounce
Ricotta Cheese
(Contains: Milk)
1 clove
Garlic
2 unit
Mushroom Stock Concentrate
8 ounce
Cremini Mushrooms
1 teaspoon
Chili Flakes
¼ ounce
Sage
1 unit
Shallot
1 unit
Gnocchi
Not included in your delivery
1 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Zest and quarter lemon. Trim and thinly slice mushrooms. Halve, peel, and mince shallot. Pick sage leaves from stems; thinly slice leaves until you have 1½ TBSP (3 TBSP for 4 servings). Dice 4 TBSP butter (8 TBSP for 4) into ½-inch pieces. Peel and mince garlic. • In a small bowl, combine ricotta, lemon zest, a squeeze of lemon juice, ¼ tsp salt (½ tsp for 4), and pepper.
• 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.
• Divide gnocchi between plates or bowls and dollop with ricotta mixture. Garnish with remaining sliced sage and any remaining chili flakes to taste. Top with a squeeze of lemon juice to taste. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the complex blend of earthy mushrooms, fragrant sage, and zesty lemon, creating a rich and comforting dish 🍄.
- Ease of prep: Some found it simple to make, while others felt it was more labor-intensive than usual recipes.
- Suggestions: Consider using less butter and mushroom stock to reduce saltiness and richness; try boiling gnocchi first for better texture.
- Portions: Several customers mentioned the serving size was too small, suggesting adding more gnocchi or a side salad.
- Texture: Pan-frying gave the gnocchi a delightful crunch, though some found it too chewy; adjust cooking time as needed.
Reviews from our home cooks
I was not a big fan of gnocchi (a bad past cooking experience due to overboil and sticking together after boiling), but boy, this one was seriously good for both taste and cooking process. Gratz on making as 1-pan recipe for this much steps and ingredients. This much process was the most I am willing to cook for a meal, slightly overworked for my liking. But I will pick this recipe once in a while cuz it tasted just so gorgeous. Very nice to be able to use fresh sage cuz dried one is more common for cooking purpose. Very nice fragrance with fresh. Tossing the walnut was something I've never done, but again, a nice experience with added aroma. I was a bit concerned how my cooking ended up with over-salting. Chili flakes gave a nice little kick, so probably next time, I will use less. It's hard when I see the multiple of "salt & pepper" steps in one recipe cuz it really add up. I like adding salt & pepper at the end w/o adding them in each step while each ingredients are cooked. Please consider reducing "salt & pepper" steps in a while cooking to better control salt intake in one meal.
This dish has a complex blend of creaminess from the ricotta, smokiness from the walnuts, citrus from the lemon zest, spice from the chili flakes, and the umami taste of mushrooms. This complex flavor is tied together by the sage and chewy gnocchi. A tasty meal that is better if you savor the symphony of flavor it has to offer.
Wow, I could not believe all the mushrooms! Plus this was my first time ever eating gnocchi! It was really good! Also, I have been raising herbs in my potted garden for a couple years. I raise sage just like what was included in this meal, and have never used it except to enjoy the smell. Hello Fresh has taught me how to use my own herbs. It is crazy how having this good natural food has influenced me in several ways.
The gnocchi are soft and pillowy on the inside and cooking for so long on one side gave them crunch on the outside. I love fresh, browned mushrooms on anything. The lemon in the ricotta helped balance the dish.
Loved the walnuts and ricotta! The chopped sage added at the end of the dish for decoration was a bit much, because its such a hearty herb that needs to be cooked through. Very pungent leaves.
SO AMAZING! I'm going to look for mushroom concentrate for other dishes I make. Also, your instructions for cooking the gnocchi were unlike others I'd ever had. I've made gnocchi wrong for YEARS! You taught me a much better way.
The cooking directions were a little wonky, but the finished dish was SO good that I'm giving it 4 stars anyway. The mushrooms didn't get "slightly crisp"; they got soggy. And then the gnocchi was sticking and burning and needed stirring more often than directed (adding the butter earlier than called for helped too). Again, though, the result was delicious, so I'm glad I tried this one!
Very easy to cook-you don't have to boil water for gnocchi. If you are a busy person, this is one of the time-efficient recipes. I also enjoyed the flavor of mushroom!!
Recipe states cremini mushrooms which was why I selected this recipe. We got white button mushrooms instead which was disappointing. Yes one pan is convenient, but this would have been better had the gnocchi and sauce been made in separate pans. Trying to make the gnocchi crisp, then adding water and stock to the same pan made the gnocchi rubbery. Too much butter. I actually really like butter but this was too much, especially with the seasoned ricotta
SOOO GOOD! Might be biased because I love mushrooms but the walnuts & sage are such a good flavor profile. Definitely would order again.
