Autumn gnocchi skillet

Ingredients

• 300 gpan-ready gnocchi
• 50 glamb’s lettuce
• 100 gbutton mushrooms
• 70 gred onion
• 15 gpine nuts
• 20 ml (4 tsp)olive oil
• 1 clovegarlic
• A littleall-purpose seasoning
• A littlesalt
• A littleblack pepper

Instructions

1. 1

   Toast the pine nuts

   Toast the pine nuts in a dry frying pan until golden brown.

2. 2

   Prepare the aromatics

   Meanwhile, finely chop the onion and garlic.

3. 3

   Slice the mushrooms

   Cut the mushrooms into thin slices.

4. 4

   Fry the vegetables

   Heat the olive oil in the pan and briefly fry the onion, mushrooms and garlic over a high heat.

5. 5

   Brown the gnocchi

   Remove the onion and mushroom mixture from the pan, then fry the gnocchi until golden brown.

6. 6

   Combine the mixture

   Return the onion and mushroom mixture to the pan and mix everything together well.

7. 7

   Season the skillet

   Season everything to taste with the all-purpose seasoning, salt and pepper.

8. 8

   Finish and serve

   Fold in the lamb’s lettuce and serve with the toasted pine nuts.

What is an autumn gnocchi skillet?

Gnocchi are soft dumplings commonly associated with Italian cooking; here they are pan-fried with mushrooms and onion for a quick, German-style skillet meal. Lamb’s lettuce and pine nuts give the dish a fresh finish and a contrasting crunch.

This version works by cooking the vegetables and gnocchi separately before bringing them together. That lets the gnocchi brown in the pan rather than being crowded by the mushroom mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 519 calories, 14g protein, 81g carbs, 15g fat.

The gnocchi provide most of the carbohydrates, while olive oil and pine nuts contribute much of the fat; the mushrooms and gnocchi also contribute some protein. For a more balanced plate, serve the skillet with an extra portion of vegetables or salad.

The ingredients that matter

Gnocchi: Choose pan-ready gnocchi, which can be fried directly as directed in the recipe. Their golden exterior contrasts with the soft centre.

Mushrooms and onion: Thinly sliced mushrooms cook quickly, while red onion adds sweetness. Garlic goes into the pan with them, so keep the frying brief.

Finishing touches: Lamb’s lettuce is folded in at the end, and the pine nuts are toasted separately without oil. Both are best added just before serving.

Getting a good golden crust

Dry pan: Toast the pine nuts without oil, watching them closely and taking them off the heat once golden. They can colour quickly.

Separate frying: Remove the cooked vegetables before adding the gnocchi. Give the gnocchi room in the pan so they can brown rather than steam in the moisture released by the mushrooms.

When everything is done

Gnocchi: Look for a golden-brown surface, as specified in the method. Stir them with the vegetables once they have browned.

Lamb’s lettuce: Fold it in at the very end. The residual heat will soften it slightly while keeping it fresher than if it were fried with the mushrooms.

Timing and serving

The recipe takes 15 minutes in total, so prepare the onion, garlic and mushrooms while the pine nuts toast. Keep the cooked vegetables ready to return to the pan once the gnocchi are golden.

Serve straight away while the gnocchi are warm and the pine nuts are crisp. The skillet can stand on its own, or you can add a simple side salad for extra freshness.

Recipe notes & tips

• Toast the pine nuts in a dry pan and keep them moving so they brown evenly.
• Prepare the vegetables before frying so they are ready to add in sequence.
• Slice the mushrooms thinly to help them fry quickly.
• Remove the vegetables before frying the gnocchi to give them space to brown.
• Fold in the lamb’s lettuce just before serving.

Variations

• Add thyme: Fry a little fresh thyme with the mushrooms for an earthy note.
• Use spinach: Fold baby spinach in at the end in place of lamb’s lettuce.
• Add lemon: Finish with a little lemon zest for a brighter flavour.
• Try walnuts: Replace the pine nuts with toasted chopped walnuts.
• Add cheese: Scatter grated hard cheese over the skillet just before serving.

Common mistakes to avoid

• Crowding the gnocchi: They may steam instead of browning; fry them in a roomy pan.
• Overtoasting the pine nuts: They can darken quickly; watch them closely and remove them once golden.
• Frying the greens too early: They can lose their fresh texture; fold in the lamb’s lettuce at the end.
• Leaving mushroom slices too thick: They may take longer to fry; cut them thinly as directed.
• Adding the vegetables back too soon: The gnocchi need time to brown; fry them before returning the mixture.

How to store

Store leftovers in an airtight container in the fridge and use within 2 days. Reheat gently in a frying pan until hot; the lamb’s lettuce will soften and the gnocchi may lose some of their crispness.

Frequently asked questions