One-Pan Ricotta-Dolloped Gnocchi

🥘 Ingredients

• black pepper
  1 tsp
• butter
  ½ cup
• chili flakes
  1 pinch
• cooking oil
  1 tbsp
• cremini mushrooms
  8 oz
• garlic
  2 cloves
• gnocchi
  1 lb
• lemon
  1 unit
• mushroom stock concentrate
  2 packets
• ricotta cheese
  ½ cup
• sage
  1½ tbsp
• salt
  1 tsp
• shallot
  1 unit
• walnuts
  ¼ cup

🍳 Cookware

• small bowl
• large pan
• medium bowl

1. 

   1

   walnuts lemon ricotta cheese garlic mushroom stock concentrate cremini mushrooms chili flakes sage shallot gnocchi salt black pepper cooking oil butter

   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: 1 lb, salt: 1 tsp, black pepper: 1 tsp, cooking oil: 1 tbsp, butter: ½ cup
2. 

   2

   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.
3. 

   3

   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 .
4. 

   4

   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.
5. 5

   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.