---
title: One-Pan Ricotta-Dolloped Gnocchi
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/one-pan-ricotta-dolloped-gnocchi-615db5d89c238b5bd952ba42
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Tree Nuts
  - Milk
tags:
  - Easy Cleanup
  - Veggie
  - One Pot
rating: 4.0
rating_count: 2700
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the complex blend of earthy mushrooms, fragrant sage, and zesty lemon.
  - theme: Ease of prep
    text: Some found it simple to make, while others felt it was more labor-intensive than usual.
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/Gnocchi/one-pan-ricotta-dolloped-gnocchi.avif"
---
@walnuts{¼%cup}
@lemon{1%unit}
@ricotta cheese{½%cup}
@garlic{2%cloves}
@mushroom stock concentrate{2%packets}
@cremini mushrooms{8%oz}
@chili flakes{1%pinch}
@sage{1½%tbsp}
@shallot{1%unit}
@gnocchi{16%oz}
@salt{1%tsp}
@black pepper{1%tsp}
@cooking oil{1%tbsp}
@butter{½%cup}

Wash and dry all produce. Zest and quarter lemon. Trim and thinly slice cremini mushrooms. Halve, peel, and mince shallot. Pick sage leaves from stems; thinly slice leaves. Dice butter into ½-inch pieces. Peel and mince garlic. In a #small bowl{}, combine ricotta cheese, lemon zest, a squeeze of lemon juice, a pinch of salt, and black pepper.

Heat a #large pan{} over medium-high heat. Add walnuts; cook, stirring, until golden and fragrant, ~{3%minutes}. Remove from pan and set aside. Heat a drizzle of cooking oil in same pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, ~{5%minutes}. Season with salt and pepper. Add shallot and half the sliced sage; cook, stirring, until shallot is translucent, ~{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, ~{7%minutes}. Stir and cook, without stirring, ~{2%minutes} more. Add diced butter to pan. Cook, stirring, until melted and foamy, ~{2%minutes}. Stir in garlic and half the sliced sage (save the rest for serving). Cook, stirring, until fragrant, ~{30%seconds}. Stir in mushroom stock concentrate and a splash of water. Cook until water has evaporated, ~{1%minute}. 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.