Pan Fried Potato Gnocchi With Squash Goat Cheese Walnuts Recipes

PAN FRIED POTATO GNOCCHI WITH SQUASH, GOAT CHEESE & WALNUTS

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.

PAN-FRIED POTATO GNOCCHI

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.

GNOCCHI WITH ROASTED SQUASH & GOAT'S CHEESE

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.

SWEET PAN-FRIED SQUASH PATTIES

Steps:

• Mix grated squash, flour, egg, milk, onion, sugar, 1 teaspoon salt, and pepper in a bowl until well combined.
• Heat oil in a pan over medium heat. Working in batches, add tablespoonfuls of the squash mixture to the hot oil. Cook until the edges start to brown, 2 to 3 minutes. Flip patties and cook for 2 to 3 more minutes. Drain on paper towels. Repeat to cook remaining patties.
• Serve hot and sprinkle with more salt, if desired.