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Pan-Fried Gnocchi

Pan-Fried Gnocchi

with Roasted Squash and Ricotta

Veggie
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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!

Allergens:Wheat/BléSulphites/SulfiteTree Nut/NoixMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

500 g

Gnocchi

(ContainsWheat/Blé, Sulphites/Sulfite)

340 g

Butternut Squash, cubes

6 g

Garlic

28 g

Pine Nuts

(ContainsTree Nut/Noix)

56 g

Baby Arugula

100 g

Ricotta Cheese

(ContainsMilk/Lait)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

2 tbsp

Cream Cheese

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

3 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories906 kcal
Fat46 g
Saturated Fat11 g
Carbohydrate114 g
Sugar8 g
Dietary Fiber7 g
Protein24 g
Cholesterol55 mg
Sodium1021 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Garlic Press
Small Bowl
Medium Bowl
Measuring Cups
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide gnocchi between plates. Dollop with ricotta and top with remaining squash.