Fresh Gnocchi with Escarole & Manchego Cheese

Fresh Gnocchi

with Escarole & Manchego Cheese

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 520 Cals/serving

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.

Get Cooking
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

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: