From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Pumpkin Gnocchi
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Instructions
1
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Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Wash the pumpkin, remove the seeds, and cut the flesh into small cubes, about one centimeter in size. Peel the onion and cut it into rings; wash the tomatoes.
2
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Place the vegetables and gnocchi on a baking sheet and mix with two teaspoons of olive oil and plenty of salt and pepper, then roast in the oven at 200°C for 20 minutes.
3
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After 20 minutes, remove the baking sheet from the oven, clear some space in the center, and place the salmon fillet on the sheet. Rub the top of the salmon with the remaining oil and season with salt and pepper. Crumble the feta cheese with your hands and distribute it over the vegetables.
4
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Return the baking tray to the oven for another 10 to 12 minutes, or until the salmon is cooked through.
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Tips & Tricks (5)
- Gnocchi Golden Crispness 🥔Ensure gnocchi achieves a perfect golden crust by patting them dry before roasting and spreading them in a single layer with space between each piece.
- Squash Cutting Technique 🔪Cut butternut squash into uniform 1-inch cubes to guarantee even roasting and prevent smaller pieces from burning while larger ones remain undercooked.
- Salmon Timing Precision 🐟Add salmon to the sheet pan during the last 10-12 minutes of roasting to prevent overcooking and maintain its delicate moisture and texture.
- Feta Flavor Maximization 🧀Sprinkle crumbled feta in the last 3-4 minutes of roasting to warm it slightly without fully melting, preserving its distinctive tangy texture.
- One-Pan Efficiency Hack 🍽️Line your sheet pan with parchment paper for easier cleanup and to prevent ingredients from sticking, while maintaining the recipe's signature roasted finish.
Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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