Gnocchi Skillet with Chestnuts, Pecans and Cranberries
Golden-brown gnocchi meet sweet and savory chestnuts, crispy pecans and fruity cranberries, finished with sage and Parmesan. A autumnal, festive one-pan dish that works well as a Thanksgiving alternative to the classic roast.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 400 g Gnocchi
- 1 tbsp Olive oil
- 30 g Butter
- 60 g Pecans
- 100 g Vacuum-packed chestnuts
- 30 g Dried cranberries
- 8 pc Sage leaves
- 1 pc Garlic clove
- 100 g Baby spinach
- 30 g Parmesan, freshly grated
- Salt
- Pepper
Method
- Fry the gnocchi in a large pan with the olive oil over medium heat for 5 to 6 minutes, turning until golden brown all over.
- Add the butter, place the sage leaves in the pan and fry along with it until the butter smells nutty and the sage leaves are crispy. Remove the sage and set aside.
- Add the pecans, chestnuts and cranberries to the pan and fry for 2 minutes until the nuts are lightly toasted.
- Finely chop the garlic, add it with the spinach and let it wilt, about 1 to 2 minutes.
- Season with salt and pepper, sprinkle the Parmesan over the top and serve the gnocchi with the sage.