Gnocchi Frittata
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 8 eggs
  • 1 500 g package gnocchi (approximately 3 cups)
  • 3 cups crimini mushrooms, sliced (around 6-8 large)
  • 1 cup butternut squash, chopped very finely
  • ½ medium onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon fresh sage, chopped very finely (around 5-6 leaves; or ⅓ teaspoon dried)
  • ¼ teaspoon sea salt
DIRECTIONS:
  1. Preheat oven to 400°. Set up a large pot ¾ full of water on the stove over high heat and leave to come to a boil. Chop up all the vegetables and sage as needed.
  2. Heat the oil in a skillet over medium high heat on the stove then add in the onions and sautée until softened, around 3 minutes. Add in the mushrooms and butternut squash and continue to cook, stirring occasionally until the mushrooms are cooked and the butternut is soft all the way through, around 7 minutes. When there are 3 minutes left on the vegetable mixture add the gnocchi to the boiling water and cook until all the gnocchi rises to the top, it should take 2-3 minutes.
  3. Drain the gnocchi and add it to the skillet with the vegetables.
  4. Crack the eggs into a medium sized bowl and whisk until the yolks are broken down and blended, then whisk in the salt and sage. Pour the egg mixture into the skillet making sure the ingredients are distributed evenly around the pan, poke around a bit to even everything out as needed. Bake in the oven for 20 minutes, until the eggs are set and starting to turn golden brown on the top.
Recipe by Love from the Land at https://www.lovefromtheland.com/gnocchi-frittata/