5 from 2 votes

The BEST Crispy Pan-fried Gnocchi

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This gnocchi is crispy, cheesy, fluffy and so tasty. Paired with roasted butternut squash & kale for big cosy vibes.
Prep time: 5 mins
Cook Time: 25 mins
Total Time: 39 mins
£1.89
Makes: 5
mains, meal prep
Italian
gnocchi, Pan-Fried Gnocchi

 

The BEST Crispy Pan-fried Gnocchi

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5 from 2 votes
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 39 mins
£1.89
mains, meal prep
Italian
gnocchi, Pan-Fried Gnocchi
Servings: 5
This gnocchi is crispy, cheesy, fluffy and so tasty. Paired with roasted butternut squash & kale for big cosy vibes.

Ingredients

  • 700 g butternut squash, frozen & cubed (£1.45)
  • 1 kg 2 packs gnocchi (£1.25x2)=(£2.50)
  • 50 g parmesan (£1.80)
  • 50 g unsalted butter (£2.15)
  • 2 garlic cloves, minced (£0.39)
  • 150 g kale (£0.60)

Cupboard Essentials

  • 300 ml chicken/vegetable stock
  • Salt & Pepper
  • 2 tbsp olive oil

Method

  • Add the frozen butternut squash into your airfryer for 15 minutes at 200°C.
  • Meanwhile, add gnocchi and stock into a nonstick frying pan over a medium/high heat. Cook until all of the stock is absorbed, this will take around 5 mins.
  • Then, for maximum crispiness, remove half of the gnocchi and coat the gnocchi remaining in the pan in ½ tbsp of olive oil. Leave for 5-7 minutes to fry until golden and crispy on one side. Set aside and repeat with the other half, adding another ½ tbsp of olive oil.
  • During this time, your airfryer timer should go off, add 1 tbsp of olive oil, salt and pepper over the butternut squash and cook for another 10 minutes.
  • Setting the two batches of crispy gnocchi aside, add kale, butter and garlic into the pan to fry for 2 minutes. Then add the crispy gnocchi back into the pan, along with the roasted squash.
  • Season with salt and lots of pepper. Sprinkle over a generous amount of parm and top with fresh basil. Dig in!

Nutrition

Servings: 5 servings
Fat: 35g
Calories: 708kcal
Carbohydrates: 86g
Protein: 30g

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