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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Recipe Information
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
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
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.
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.
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.
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.
Return the roasted squash and pan-fried gnocchi to the skillet. Toss gently to combine and coat them in the sage and garlic butter.
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.
Serve warm, garnished with freshly grated Parmesan cheese and an additional sprinkle of sage if desired.
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.2 g | 207% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 4691 mg | 204% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 13.4 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 732 mg | 56% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2058 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
