Best Pan Fried Potato Gnocchi With Squash Goat Cheese Walnuts Recipes

Pan Fried Potato Gnocchi With Squash, Goat Cheese & Walnuts image

Provided by mortarandpestle

Categories Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 butternut squash
10 walnuts
1 tablespoon brown sugar
150 g goat cheese, Woodside preferably
10 leaves sage
2 tablespoons butter
50 ml lemon juice
2 tablespoons olive oil
1 1/4 kg potatoes, royal blue
200 g plain flour
1 egg
1 teaspoon nutmeg
1 teaspoon salt

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.

Nutrition Facts : Calories 589, Fat 21.9, SaturatedFat 9.1, Cholesterol 65.2, Sodium 573.7, Carbohydrate 84.2, Fiber 8.2, Sugar 7.3, Protein 17

Sheet-Pan Gnocchi with Butternut Squash and Arugula image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 16- to 17.5-ounce package potato gnocchi
1 pound chopped peeled butternut squash, cut into 3/4-inch pieces (3 to 4 cups)
1 pint grape or cherry tomatoes
1 red onion, halved and sliced 1/2 inch thick
4 ounces diced pancetta
4 cloves garlic, smashed
1 1/2 teaspoons finely chopped fresh sage
1 1/2 teaspoons finely chopped fresh rosemary
1/3 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
4 cups baby arugula
1/4 cup grated Parmesan cheese

Steps:

Preheat the oven to 450 ̊ F. Line a baking sheet with heavy-duty foil. Toss the gnocchi, squash, tomatoes, red onion, pancetta, garlic, sage, rosemary, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on the baking sheet. Bake until the gnocchi, squash and red onion are tender and lightly browned around the edges and the tomatoes are blistered in spots, 25 to 30 minutes.
Scatter the arugula over the gnocchi mixture and gently toss. Drizzle lightly with olive oil and sprinkle with the cheese.