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Pan-Fried Gnocchi

Pan-Fried Gnocchi

with Roasted Squash and Ricotta

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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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

500 g


(ContainsWheat/Blé, Sulphites/Sulfite)

340 g

Butternut Squash, cubes

6 g


28 g

Pine Nuts

(ContainsTree Nut/Noix)

56 g

Baby Arugula

100 g

Ricotta Cheese


1 tbsp

White Wine Vinegar


2 tbsp

Cream Cheese


Not included in your delivery

2 tbsp

Unsalted Butter*


3 tbsp



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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Garlic Press
Small Bowl
Medium Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
download icondownload icon

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.