Pan-Fried Gnocchi
with Roasted Squash and Ricotta
Golden gnocchi tossed with roasted butternut squash, creamy ricotta, toasted pine nuts and peppery arugula is the perfect balance of flavours for an unforgettable vegetarian dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Gnocchi
(Contains Sulphites, Wheat)
340 g
Butternut Squash, cubes
6 g
Garlic
28 g
Pine Nuts
(Contains Tree nuts)
56 g
Baby Arugula
100 g
Ricotta Cheese
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Cream Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Oil*
2
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F (to roast squash). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* On a baking sheet, toss squash with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until tender and golden-brown, 20-22 min.
Meanwhile, peel, then mince or grate garlic. Heat a large non-stick pan over medium heat. When the pan is hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer pine nuts to a small bowl and set aside.
Using the same pan, increase the heat to medium-high. When the pan is hot, add 1 tbsp oil, then gnocchi. Cook, stirring occasionally, until gnocchi is golden-brown, 5-6 min. (TIP: Don't overcrowd the pan; cook gnocchi in 2 batches for 4 ppl, using 1 tbsp oil for each batch!) Remove the pan from heat. Transfer gnocchi to a medium bowl and set aside.
Remove the pan from heat. Add 2 tbsp butter (dbl for 4 ppl), then garlic. Swirl and stir together until butter starts to foam and garlic is fragrant, 1-2 min. (TIP: Watch carefully so it doesn't burn!) Heat the same pan over low heat. When the pan is hot, add cream cheese and 1/4 cup water (dbl for 4 ppl). Cook, whisking together until sauce is smooth, 2-3 min.
Gently stir pine nuts, arugula, gnocchi, half the squash and 1 tbsp vinegar (dbl for 4 ppl) into the pan with sauce, until gnocchi is coated, 1-2 min. Season with salt and pepper.
Divide gnocchi between plates. Dollop with ricotta and top with remaining squash.
