Recently we signed up for Dinnerly and our first meal is Pan-Fried Gnocchi with Pumpkin, Feta and Walnuts. What I loved about it was the freshness of the ingredients, easy to follow the recipe and fantastic results. Below is the recipe. If you make this delicious meal let us know by emailing aninstantonthelips@gmail.com. Click the link below to get $30 OFF Dinnerly.
Pan-Fried Gnocchi with Pumpkin, Feta and Walnuts
June 21, 2020
There's taste and texture galore with golden gnocchi, crunchy toasted walnuts, sweet pumpkin and salty feta, finished off with a kick of green from the spinach
Persons
2
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 50g feta
- 70g baby spinach leaves
- 400g gnocchi
- 20g walnuts
- 1 lemon
- 250g butternut pumpkin
- 1 garlic clove
- 1 tbs olive oil
- 20g butter
Instructions
- Prep Ingredients: Peel the pumpkin, then cut into 2cm chunks. Finely grate the zest of half the lemon*, then juice the half. Crush or finely chop 1 garlic clove.
- Toast the walnuts: Put the walnuts in a cold medium deep frypan over medium heat and cook, tossing, for 3-4 mins until toasted. Remove from the pan.
- Cook pumpkin: Heat 2 tsp olive oil in the same pan over medium-high heat. Cook the pumpkin, stirring, for 5 mins or until golden. Add 1 tbs water, cover and cook for a further 8- 10 mins until tender. Remove from the pan.
- Pan-fry Gnocchi: Heat 2 tsp olive oil (see Make it yours) in the pan over medium-high heat. Cook the garlic and gnocchi, tossing and shaking the pan gently, for 3 mins or until golden
- and warmed through.
- Serve up: Add the pumpkin, spinach, ½ tsp lemon zest, 3 tsp lemon juice and 20g butter to
- the gnocchi and cook for a further 1 min or until the spinach is wilted and the butter is melted. Taste, then season with salt and pepper. Divide the gnocchi among bowls, crumble over the feta, scatter with the walnuts and enjoy!
- Make it yours: Gnocchi loves butter, so feel free to add a little butter to the pan with the oil.
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