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    You are in: Home / Recipes / Pan Fried Potato Gnocchi With Squash, Goat Cheese & Walnuts Recipe
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    Pan Fried Potato Gnocchi With Squash, Goat Cheese & Walnuts

    1/2 Photos of Pan Fried Potato Gnocchi With Squash, Goat Cheese & Walnuts

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs

    30 mins

    mortar&pestle's Note:

    Recipe by chef Michael Forde adapted for family dinners

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    Units: US | Metric


    1. 1
      Preheat oven to 200C and place butternut sqaush on a oven tray and roast until softened.
    2. 2
      In hot frypan add walnuts and brown sugar until sugar disolves and walnuts caramelise. Set aside.
    3. 3
      Cook potatoes, skin on in salted water until just cooked through. Drain and peel then mash (or use a mouli/spaetzle maker).
    4. 4
      Weigh out 1kg of the cooked potatoes into a bowl (or on the bench) .
    5. 5
      and make a well in the centre.
    6. 6
      Mix in flour, egg, nutmeg and salt. Mix gently until combined, do not over knead.
    7. 7
      Divide the mix into 4 and roll each quarter into a long thin sausage. Cut a roll into 1cm pieces, pressing each with a fork to make indentations. Repeat for other 3 rolls.
    8. 8
      Cook in batches in boiling water until the gnocchi rises to the top. Drain and place in fridge for later.
    9. 9
      Spoon roasted squash from skin and break into pieces. Heath olive oil in frypan, Add gnocchi and panfry on medium heat until golden brown, add squash, walnuts, butter and sage and continue to fry until butter has browned.
    10. 10
      Deglaze with the lemon juice to cut butter. Serve on a hot plate and dollop goats cheese over the gnocchi.

    Ratings & Reviews:

    • on October 05, 2009


      Oh my, this was delicious. Very gourmet! I halved the recipe for DH and I. This was a weeknight meal so we used pre-made gnocchi which took 3 minutes to cook! I peeled the squash uncooked with a tomato peeler and cut into small chunks about the size of the gnocchi. I tossed the squash in with a little bit of melted butter, salt and pepper then roasted until soft for about 15 min. Since the gnocchi took no time to cook, I added the squash to the pan after frying the gnocchi along with the remaining ingredients. Only thing I added was shallots (sauted in oil before adding everything else). We paired with roasted rack of lamb which was just heavenly. DH does not like nuts in his food and he even liked and ate it. All the flavors come together very well. I wasn't sure about the goat cheese so I would suggest letting people taste a bite with all the ingredients first to see if they like it because it was certainly still delicious without the goat cheese and nuts. We happened to like the recipe with all the ingredients. Just leave the cheese and nuts to the side until guests confirm they like the blend.

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    • on April 03, 2009


      I absoultely love this recipe. For convenience i use prepacked gnocchi (less mess!) To make the squash easier to peel, prick it all over with a fork & microwave on high for 5 min. The skin virtually slides off! Reduce roasting time by 10 min for the squash, you might not even need to roast it. Enjoy!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pan Fried Potato Gnocchi With Squash, Goat Cheese & Walnuts

    Serving Size: 1 (305 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 589.0
    Calories from Fat 196
    Total Fat 21.8 g
    Saturated Fat 9.1 g
    Cholesterol 65.1 mg
    Sodium 573.6 mg
    Total Carbohydrate 84.1 g
    Dietary Fiber 8.1 g
    Sugars 7.2 g
    Protein 17.0 g

    The following items or measurements are not included:


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