One-Pan Ricotta-Dolloped Gnocchi
with Mushrooms, Walnuts & Sage
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...
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
• 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.
