The BEST Crispy Pan-fried Gnocchi
Give these delicious, crispy, yet fluffy fried gnocchi bites a try! They make the perfect cheesy main dish for autumn.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time39 minutes mins
Course: mains, meal prep
Cuisine: Italian
Servings: 5
Calories: 463kcal
Cost: £1.89
- 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
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!
- Fresh gnocchi and dried packet gnocchi are both good options, with the dried version often being cheaper.
- To prevent sticking, use a non-stick pan and fry the gnocchi on both sides for 3 to 4 minutes on medium heat without constantly moving or turning them.
- Cook the gnocchi in batches, evenly distributing them in the pan to achieve maximum crispness on both sides.
Calories: 463kcal | Carbohydrates: 69g | Protein: 9g | Fat: 18g