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Fresh Gnocchi
with Escarole & Manchego Cheese
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
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500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
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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.
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2 Servings
- Est. 520 Cals/serving
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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
Title
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1 head Escarole
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3 cloves Garlic
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1 Red Onion
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1 Lemon
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10 oz Fresh Gnocchi
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2 oz Manchego Cheese
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½ tsp Red Pepper Flakes
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2 Tbsps Butter
tried-and-true
kitchen tools
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
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