One-Pan Ricotta-Dolloped Gnocchi
with Mushrooms, Walnuts & Sage
One-Pan Ricotta-Dolloped Gnocchi
Tender gnocchi bake in one pan with earthy mushrooms, toasted walnuts, and fragrant sage, finished with creamy ricotta dollops for a cozy, nutty dinner.
Ingredients
For 2 servings
- 1 teaspoon Chili Flakes
- 8 ounce Cremini Mushrooms
- 1 clove Garlic
- 8.8 ounce Gnocchi
- 1 unit Lemon
- 2 unit Mushroom Stock Concentrate
- 4 ounce Ricotta Cheese
- ¼ ounce Sage
- 1 unit Shallot
- ½ ounce Walnuts
Additional Ingredients
- 4 tablespoon Butter
- 2 teaspoon Cooking Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Prep Time10m
Total Time35m
Calories680
Protein18g
Carbs73g
Fat39g
Tags:
VeggieFiber SmartEasy Cleanup
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, use a plant-based ricotta alternative or skip the creamy topping altogether and add a splash of olive oil instead. To avoid nuts, leave out the walnuts and replace them with toasted seeds for similar crunch.
What to serve with it
Serve with a crisp green salad dressed simply with lemon and a little olive oil to balance the rich, earthy flavors. Warm crusty bread is also great for soaking up any extra sauce and making the meal feel more complete.
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