Pan Fried Potato Gnocchi with Squash Goat Cheese Walnuts
Golden, crispy potato gnocchi meets the comforting sweetness of roasted butternut squash in this irresistible recipe for Pan Fried Potato Gnocchi with Squash, Goat Cheese, and Walnuts. Perfect for a cozy dinner or a special occasion, this dish is elevated with the rich creaminess of crumbled goat cheese, the crunch of toasted walnuts, and the aromatic warmth of sage butter. Each bite delivers a delightful medley of textures and flavors, with golden pan-seared gnocchi as the star of the plate. Ready in under an hour, this easy-to-make yet gourmet-worthy recipe is finished with a dusting of freshly grated Parmesan for the ultimate indulgence. Perfect for fall gatherings or any time you're craving a sophisticated yet comforting meal!
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Ingredients
- 500 g Potato gnocchi
- 300 g Butternut squash (peeled and cubed)
- 3 tbsp Olive oil
- 2 cloves Garlic (minced)
- 2 tbsp Unsalted butter
- 1 tbsp Fresh sage (chopped)
- 100 g Crumbled goat cheese
- 50 g Walnuts (roughly chopped)
- 30 g Parmesan cheese (grated)
- 1 tsp Salt
- 0.5 tsp Black pepper
Directions
Step 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Step 2
Toss the butternut squash cubes with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread them out evenly on the lined baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Step 3
While the squash is roasting, heat a large nonstick skillet over medium heat and toast the chopped walnuts for about 2-3 minutes, stirring frequently, until fragrant. Remove from the skillet and set aside.
Step 4
In the same skillet, add 2 tablespoons of olive oil and heat over medium-high heat. When the oil is hot, add the potato gnocchi in a single layer. Cook without stirring for 2-3 minutes, allowing one side to crisp up and turn golden brown. Flip the gnocchi and repeat on the other side. Remove the gnocchi from the skillet and set aside.
Step 5
Lower the heat to medium and melt the butter in the skillet. Add the minced garlic and sage, and sauté for 1-2 minutes until fragrant.
Step 6
Return the roasted squash and pan-fried gnocchi to the skillet. Toss gently to combine and coat them in the sage and garlic butter.
Step 7
Season with the remaining salt and pepper, then sprinkle the toasted walnuts and crumbled goat cheese over the top. Stir gently so the goat cheese softens slightly.
Step 8
Serve warm, garnished with freshly grated Parmesan cheese and an additional sprinkle of sage if desired.
Nutrition Facts
| Serving size | (1064.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2138.1 |
| Total Fat 161.2g | 0% |
| Saturated Fat 59.8g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 233.1mg | 0% |
| Sodium 4690.6mg | 0% |
| Total Carbohydrate 131.6g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 13.4g | |
| Protein 53.6g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 731.7mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 2057.7mg | 0% |
Source of Calories