Parisian Style Gnocchi Recipe
Roasted delicata squash, arugula, pumpkin seed pesto
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Ingredients
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Gnocchi
Roasted Delicata Squash
Pumpkin Seed Pesto
Arugula Salad
Method
Preparing the Roasted Delicata Squash
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Slice the Squash
Cut the delicata squash in half lengthwise and scoop out the seeds. Then cut it into half-moon slices.
- 3
Season and Roast
In a bowl, toss the squash slices with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and golden brown, turning halfway through.
Making the Pumpkin Seed Pesto
- 4
Cooking the Gnocchi
- 5
Boil Water
In a large pot, bring salted water to a boil.
- 6
Cook Gnocchi
Add the potato gnocchi to the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
- 7
Sauté Gnocchi
In a large skillet, heat olive oil over medium heat. Add the cooked gnocchi and sauté until golden and slightly crispy, about 5-7 minutes.
Preparing the Arugula Salad
- 8
Toss the Salad
In a large bowl, combine fresh arugula. Drizzle with olive oil and lemon juice, then season with salt and black pepper. Toss gently to combine.
Plating
- 9
Combine and Serve
On a serving plate, arrange the sautéed gnocchi, roasted delicata squash, and a generous dollop of pumpkin seed pesto. Serve with the arugula salad on the side.