One-Pan Ricotta-Dolloped Gnocchi

Name: One-Pan Ricotta-Dolloped Gnocchi with Mushrooms, Walnuts & Sage
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Lemon; 8 ounce Cremini Mushrooms; 1 unit Shallot; 1 clove Garlic; ¼ ounce Sage; 4 ounce Ricotta Cheese; 8.8 ounce Gnocchi; 2 unit Mushroom Stock Concentrate; 1 teaspoon Chili Flakes; ½ ounce Walnuts; 2 teaspoon Cooking Oil; 4 tablespoon Butter; Salt; Pepper

with Mushrooms, Walnuts & Sage

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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...

Tags:

Easy Cleanup

•Veggie

Allergens:

Milk

•Wheat

•Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Lemon

8 ounce

Cremini Mushrooms

1 unit

Shallot

1 clove

Garlic

¼ ounce

Sage

4 ounce

Ricotta Cheese

(Contains: Milk)

8.8 ounce

Gnocchi

(Contains: Wheat)

2 unit

Mushroom Stock Concentrate

1 teaspoon

Chili Flakes

½ ounce

Walnuts

(Contains: Tree Nuts)

Not included in your delivery

2 teaspoon

Cooking Oil

4 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories680 kcal

Fat39 g

Saturated Fat18 g

Carbohydrate73 g

Sugar9 g

Dietary Fiber8 g

Protein18 g

Cholesterol80 mg

Sodium1410 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Small Bowl

•Large Pan

•Medium Bowl

Instructions

PDF

• 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.