Fresh Gnocchi with Escarole & Manchego Cheese

Fresh Gnocchi

with Escarole & Manchego Cheese

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Manchego is one of the most well-known cheeses from Spain. It’s so popular that Cervantes mentioned it in his literary masterpiece, Don Quijote. The name comes from the fact that it’s made with the milk from the Manchega sheep in the La Mancha region of Central Spain. You can find Manchego with various levels of aging, ranging from 60 days to 2 years, always with a zigzag pattern on the rind.

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  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
fresh
ingredients
Fresh Gnocchi with Escarole & Manchego Cheese
Title
  • 1 head Escarole
  • 3 cloves Garlic
  • 1 Red Onion
  • 1 Lemon
  • 10 oz Fresh Gnocchi
  • 2 oz Manchego Cheese
  • ½ tsp Red Pepper Flakes
  • 2 Tbsps Butter
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Roughly chop the escarole into bite-sized pieces. Peel and mince the garlic. Peel and thinly slice the onion. Cut the lemon into quarters, removing the seeds. Cut the Manchego cheese in half. Grate half the cheese and reserve the rest for garnish.
Caramelize the onion:
2 Caramelize the onion:
In a medium pan, heat some olive oil on high heat until hot. Add the onion and cook for 5 to 7 minutes, or until softened and browned, stirring frequently.
Add the escarole:
3 Add the escarole:
To the caramelized onion, add the garlic, escarole, and as much of the red pepper flakes as you like, depending on how spicy you’d like the dish to be. Season with salt and pepper and cook 3 to 5 minutes, or until the escarole is softened and slightly browned, stirring occasionally. Remove from the heat.
Cook the gnocchi:
4 Cook the gnocchi:
While the escarole cooks, add the gnocchi to the boiling water and cook 4 to 5 minutes, or until just cooked through.
Add the gnocchi to the vegetables:
5 Add the gnocchi to the vegetables:
Reserve ½ cup of pasta cooking water, then transfer the cooked gnocchi to the escarole mixture and toss to coat. Add the butter, grated Manchego cheese, the juice of half the lemon, and up to ½ cup of the reserved pasta water to create a creamy sauce. Season with salt and pepper to taste.
Plate your dish:
6 Plate your dish:
Divide the gnocchi-escarole mixture between 2 plates. Using a vegetable peeler, make long strips of the remaining Manchego cheese (you can also grate or crumble it, depending on your preference) and place on top. Enjoy!

Tips from Home Chefs

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Fresh Gnocchi

Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Roughly chop the escarole into bite-sized pieces. Peel and mince the garlic. Peel and thinly slice the onion. Cut the lemon into quarters, removing the seeds. Cut the Manchego cheese in half. Grate half the cheese and reserve the rest for garnish.
2 Caramelize the onion:
In a medium pan, heat some olive oil on high heat until hot. Add the onion and cook for 5 to 7 minutes, or until softened and browned, stirring frequently.
Caramelize the onion:
Add the escarole:
3 Add the escarole:
To the caramelized onion, add the garlic, escarole, and as much of the red pepper flakes as you like, depending on how spicy you’d like the dish to be. Season with salt and pepper and cook 3 to 5 minutes, or until the escarole is softened and slightly browned, stirring occasionally. Remove from the heat.
4 Cook the gnocchi:
While the escarole cooks, add the gnocchi to the boiling water and cook 4 to 5 minutes, or until just cooked through.
Cook the gnocchi:
Add the gnocchi to the vegetables:
5 Add the gnocchi to the vegetables:
Reserve ½ cup of pasta cooking water, then transfer the cooked gnocchi to the escarole mixture and toss to coat. Add the butter, grated Manchego cheese, the juice of half the lemon, and up to ½ cup of the reserved pasta water to create a creamy sauce. Season with salt and pepper to taste.
6 Plate your dish:
Divide the gnocchi-escarole mixture between 2 plates. Using a vegetable peeler, make long strips of the remaining Manchego cheese (you can also grate or crumble it, depending on your preference) and place on top. Enjoy!
Plate your dish:
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