PAN-FRIED POTATO GNOCCHI
For quick comfort food at its best, you must try homemade gnocchi. It can be made a day ahead then pan-fried to crisp up just before serving
Provided by Jane Hornby
Categories Side dish
Time 50m
Yield Serves 4 as a side
Number Of Ingredients 6
Steps:
- Steam the potatoes for 15-20 mins until tender. Mash well, ideally with a ricer, which will give fluffier gnocchi. Add the egg and some seasoning, mix briefly with a fork, then sift over the flour and bring together to make dough. It should feel dry to the touch but not crumbly. Add more flour if needed, then knead a few times on a floured work surface.
- Bring a large pan of water to the boil. Split the dough into tennis-ball-sized pieces, then roll into fingerwidth ropes. Dust with a little flour, then cut into bite-sized pieces. Boil in batches for about 1 min or until they bob to the surface. Lift from the pan with a slotted spoon and leave to cool in a single layer on a large plate or tray. Drizzle the oil over the cooled gnocchi and toss gently with your hands to coat.
- When ready to serve, heat the butter in a frying pan, add the rosemary (if using), then fry the gnocchi in a few batches until crisp and golden. Keep warm and serve.
Nutrition Facts : Calories 293 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
SHEET-PAN GNOCCHI WITH BUTTERNUT SQUASH AND ARUGULA
The convenience of store-bought gnocchi just got even easier. Toss gnocchi, vegetables, olive oil and herbs on a foil lined sheet pan, bake until browned and crisp and serve, for a delicious dinner with practically no clean up.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
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.
GNOCCHI WITH ROASTED SQUASH & GOAT'S CHEESE
A colourful dish that makes the most of gnocchi's great pairing with cheese, this simple recipe will soon become a favourite
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Tip the squash into a roasting tin with the garlic and oil, salt and pepper and mix well. Roast for 20 mins, shaking the pan halfway through, until tender and golden.
- Meanwhile, boil the gnocchi according to pack instructions. With a few secs to go, throw in the spinach, then drain the gnocchi and spinach together. Tip into the roasting tin, then mix everything together well, mashing the softened garlic. Spoon onto warm serving plates, then crumble over the cheese to serve.
Nutrition Facts : Calories 333 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.76 milligram of sodium
PAN FRIED POTATO GNOCCHI WITH SQUASH, GOAT CHEESE & WALNUTS
Make and share this Pan Fried Potato Gnocchi With Squash, Goat Cheese & Walnuts recipe from Food.com.
Provided by mortarandpestle
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
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
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