My favourite way to make and consume gnocchi is to pan fry it. The combination of the crispy exterior with the signature tender and chewy center is heavenly, especially when accompanied by roasted butternut squash, fresh sage, and Parmesan cheese. This is a side dish I like to make for holiday occasions in particular, and I think it'll be the same for you once you try it. Using store-bought gnocchi is the way to go for me, so buy the kind in the vacuum-sealed packages in the pasta aisle at your local grocery store and save yourself loads of time. Another shortcut is buying pre-cubed butternut squash - just make sure that the cubes are all the same size for consistent roasting.
Serves 4-6
Ingredients
| 1 lb | butternut squash, cut into roughly 1-inch cubes |
| 1 Tbsp | extra virgin olive oil |
| 1/4 tsp | sea salt |
| 8 turns | freshly cracked black pepper |
| 1 kg | potato gnocchi |
| 1 Tbsp | sea salt |
| 2 Tbsp | unsalted butter, plus more as needed |
| 6 leaves | fresh sage, chopped |
| 2 handfuls | Parmesan cheese, finely grated |
Directions
- Preheat oven to 425℉ and line a large baking sheet with parchment paper. Add squash, drizzle with olive oil, dress with the salt and pepper, and toss together. Roast 20 minutes until tender.
- Meanwhile, bring a large pot of water to boil over high heat. Once boiling, add gnocchi and salt and boil approximately 2 minutes or just until they float at the surface. Drain gnocchi and transfer to a tray to hold; toss with a bit of olive oil to prevent from sticking.
- Heat a large nonstick pan over medium-high heat. Add some of the butter, allow to melt and foam nicely, and then add enough gnocchi to fill the pan in a single layer - you may have to work in batches, or have 2 pans going at the same time (I prefer the latter). Fry until lightly browned, about 5 minutes. Add the chopped sage, toss to incorporate until fragrant. Then add the roasted squash and Parmesan to the pan as well. Toss all to combine and serve hot.
