Gnocchi With Parsley
Jones
Pair these tender homemade gnocchi with your favorite sauce and veggies.
People: 1
25 min

Ingredients

15 grams
Almonds
110 grams
Butternut Squash
2
Carrot
30 grams
Cheddar Cheese
0.75 tbsp
Mayonnaise
0.5
Onion
2 tbsp
Parsley
1
Pickles
110 grams
Potatoes
50 ml
Tomato Sauce

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Prep

  1. Peel and cut your butternut squash, carrot and potatoes so that they all have a similar size and shape.
  2. Finely chop your onion and parsley.
  3. Grate or slice your cheddar cheese.

Heating Steps

  1. Bring salted water to a boil. Add Potatoes and boil for 5 minutes.Finally, add Butternut Squash and Carrot and boil for another 15 minutes.
  2. Drain the butternut squash, carrot and potatoes and mash in a bowl with a fork.
  3. Roll out the dough into thin strands and slice them into bite-size pieces. Use a fork to imprint the gnocchi pieces.
  4. Boil the gnocchi in salted water until they float to the surface (about 2-4 minutes). Remove them with a slotted spoon.
  5. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  6. Heat oil in a pan, add onion, and fry at a lower temperature for several minutes.
  7. Fry the gnocchi in a little oil or butter until they are browned and crispy. Mix in the canned tomatoes and onion.

Finishing Touches

  1. Add Almonds, Cheddar Cheese, Parsley and Pickles on top.