Best Pan Fried Potato Gnocchi With Squash Goat Cheese Walnuts Recipes

PAN FRIED POTATO GNOCCHI WITH SQUASH, GOAT CHEESE & WALNUTS

Steps:

• Preheat oven to 200C and place butternut sqaush on a oven tray and roast until softened.
• In hot frypan add walnuts and brown sugar until sugar disolves and walnuts caramelise. Set aside.
• Cook potatoes, skin on in salted water until just cooked through. Drain and peel then mash (or use a mouli/spaetzle maker).
• Weigh out 1kg of the cooked potatoes into a bowl (or on the bench) .
• and make a well in the centre.
• Mix in flour, egg, nutmeg and salt. Mix gently until combined, do not over knead.
• Divide the mix into 4 and roll each quarter into a long thin sausage. Cut a roll into 1cm pieces, pressing each with a fork to make indentations. Repeat for other 3 rolls.
• Cook in batches in boiling water until the gnocchi rises to the top. Drain and place in fridge for later.
• Spoon roasted squash from skin and break into pieces. Heath olive oil in frypan, Add gnocchi and panfry on medium heat until golden brown, add squash, walnuts, butter and sage and continue to fry until butter has browned.
• Deglaze with the lemon juice to cut butter. Serve on a hot plate and dollop goats cheese over the gnocchi.

QUINOA STIR FRY WITH SPINACH & WALNUTS

Steps:

• Place quinoa in small bowl, add water to cover, and swish to rinse. Pour into mesh strainer and drain well.
• Heat oil in medium skillet. Add quinoa. Toast, stirring, over medium heat until golden (about 10 minutes) Add garlic and cook for 1 minute. Add salt and 2 cups of water. Heat to boil. Cover and cook over medium-low heat until water is absorbed, about 15 minutes.
• Spread walnuts in small skillet and stir over medium-low heat until toasted, about 5 minutes. Set aside.
• When quinoa is cooked, add spinach and tomatoes to skillet. Stir fry over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute. Stir in walnuts and cheese. Garnish with basil. Serve warm.