One-Pan Ricotta-Dolloped Gnocchi

Name: One-Pan Ricotta-Dolloped Gnocchi with Mushrooms, Walnuts & Sage
Yield: 2 servings
Ingredients: 1/2 oz Walnuts; 1 Lemon; 4 oz Ricotta Cheese; 1 clove Garlic; 2 Mushroom; 8 oz Mushroom; 1 tsp Red Pepper Flakes; 1/4 oz Italian Sausage; 1 unit Shallot; 1 unit Gnocchi; 1 tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Cooking Oil, tsp; 4 tbsp Butter, tbsp

with Mushrooms, Walnuts & Sage

By Recipe0 System

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...

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 oz Walnuts
1 Lemon
4 oz Ricotta Cheese
1 clove Garlic
2 Mushroom
8 oz Mushroom
1 tsp Red Pepper Flakes
1/4 oz Italian Sausage
1 unit Shallot
1 unit Gnocchi
1 tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Cooking Oil, tsp
4 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

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.
2

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.
3

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.
4

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.

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