Pan Fried Gnocchi with Pumpkin & Spinach
{See video below} Soft fluffy gnocchi, pan fried in butter to create a beautiful golden crust then tossed with roasted pumpkin & spinach in a butter sauce. I use pumpkin to fill out this recipe because it has far less calories than gnocchi for the same weight and it adds a gorgeous flavour to th
Foto: RecipeTin Eats — Nagi @ RecipeTin Eats
Bahan-bahan
- 500 g /1lb pumpkin, cut into 2cm / 4/5" pieces
- 1 tbsp olive oil
- 350 g /12oz gnocchi, store bought ((Note 1))
- 45 g / 3 tbsp butter, salted (unsalted also ok, just add more salt)
- 1 g arlic clove (large), minced
- 80 g / 2.5oz baby spinach leaves
- 1/2 tsp fresh sage, finely sliced
- Salt & pepper
- Parmesan cheese, freshly grated
Langkah-langkah
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Preheat oven to 200C/390F. Place pumpkin in a large bowl, drizzle with oil, sprinkle with salt and pepper. Toss to coat, spread out on tray and bake for 20 - 25 minutes, turning once, until golden and soft inside. Set aside.
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Bring a large pot of water to the boil, add a good pinch of salt. Cook gnocchi according to packet directions, or until gnocchi pops to the surface of the water (see video). SCOOP OUT a large mug of cooking water, then drain gnocchi.
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Place butter in a skillet then put on the stove over medium high heat. Once it foams, add gnocchi immediately. Stir, turn up the heat to high, then leave to cook for about 30 seconds.
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Add garlic and sage, then stir / toss for no longer than 1 1/2 minutes (i.e. 2 minutes in total - see note 2) until gnocchi is golden on both sides.
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Add about 3/4 cup of gnocchi cooking water and toss - the water will evaporate quickly and transform into a sauce.
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Then add the pumpkin, spinach and about 1/4 cup of cooking water. Stir quickly , then season with salt and pepper. Toss then serve immediately with freshly grated parmesan.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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