One-Pan Ricotta-Dolloped Gnocchi

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 c
• chili flakes
  1 tsp
• cooking oil
  8 tsp
• cremini mushrooms
  16 oz
• garlic
  4 clove
• gnocchi
  1 unit
• lemon
  1
• mushroom stock concentrate
  1 unit
• ricotta cheese
  8 oz
• sage
  1 oz
• salt (¼ tsp used here)
  2 tsp
• shallot
  2
• walnuts
  2 oz

🍳 Cookware

• small bowl
• large pan
• medium bowl

1. 

   1

   Wash and dry produce. Zest and quarter lemon . Trim and thinly slice cremini 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 butter into ½-inch pieces. Peel and mince garlic . In a small bowl , combine ricotta cheese , lemon zest, a squeeze of lemon juice, salt and black pepper .

   lemon: 1, cremini mushrooms: 8 oz, shallot: 1, sage: 1 oz, butter: 1/2 c, garlic: 2 clove, ricotta cheese: 8 oz, salt: 2 tsp (¼ tsp used here), black pepper: 1 tsp
2. 

   2

   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 cremini mushrooms and cook, stirring occasionally, until browned and slightly crispy, ⏱️ 6 minutes . Season with salt and pepper. Add shallot and ½ TBSP sliced sage (1 TBSP for 4 servings); cook, stirring, until shallot is translucent, ⏱️ 2 minutes . Turn off heat; let pan cool slightly. Transfer mixture to a medium bowl .

   walnuts: 2 oz, cooking oil: 4 tsp, cremini mushrooms: 8 oz, shallot: 1
3. 

   3

   Heat a drizzle of cooking oil in same 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, ⏱️ 3 minutes more. Add diced butter to pan. Cook, stirring, until melted and foamy, ⏱️ 2 minutes . Stir in garlic and ½ TBSP 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, ⏱️ 45 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.

   cooking oil: 4 tsp, gnocchi: 1 unit, butter: 1/2 c, garlic: 2 clove, mushroom stock concentrate: 1 unit, chili flakes: 1 tsp
4. 

   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.