There are few things more comforting on a cold fall evening than pulling a warm dish out of the oven. This fall sheet pan gnocchi and squash bake, with its tender textures and sweet, savory, and roasty flavors, will fill your kitchen with tempting autumnal scents. With the brown-butter-fried sage and a rich, creamy white wine sauce, this sheet-pan dish might be the best way to eat pasta.
Gochujang and tofu ragu with gnocchi and pickled cucumber The greens of the spring onions will need a proper wash. Slice the whole spring onions from top to bottom, then put them in a sieve resting in a bowl of cold water, swoosh with your hand to dislodge any dirt, then lift out to drain when you need them. You'll need a food processor to blitz the tofu.
Tasty and effortless, store-bought gnocchi offers a much-needed shortcut for busy weeknight dinners. You can bypass boiling a pot of water for the gnocchi, and instead simply give them a quick sear over high heat, which creates perfectly crispy edges. My cheesy gnocchi with corn and pesto comes together in just 25 minutes and makes a really comforting meal for a busy weeknight.
If I'm going to the effort of making jacket potatoes (and by effort I mean putting them in the oven for an hour), I will almost always pop in a few extra spuds to make gnocchi for a later meal. The difference between shop-bought and homemade gnocchi is vast, especially the vac-packed, long-life kind, which are dense and can be heavy. Freshly made gnocchi, with fluffy baked potatoes, however, are light as air, pillowy and silky. If that sounds intimidating, let me reassure you that this recipe is really forgiving, and much easier than making fresh sheet pasta. I love them served simply, as here, with a slightly nutty sage butter and lots of parmesan. The simple sauce lets those gnocchi sing.
A great way to make extra-flavourful fluffy pillows of gnocchi is to make them with leftover baked potato. Baking the potatoes instead of boiling them reduces their moisture content, meaning less flour is required, which in turn results in a lighter, less pasty gnocchi.
