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.
Servings: 5
Calories: 463kcal
Cost: £1.89
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
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 463kcal | Carbohydrates: 69g | Protein: 9g | Fat: 18g