Butternut Squash Gnocchi

Why make this recipe

Butternut squash gnocchi is the perfect dish for autumn and winter. It’s warm, filling, and packed with flavor. This recipe uses fresh ingredients that come together to create a comforting meal. The combination of sweet butternut squash, crispy pancetta, and melted mozzarella makes every bite delightful. It’s an excellent choice for family dinners or gatherings, impressing guests without too much effort.

How to make The BEST Butternut Squash Gnocchi

Ingredients:

• 500 g butternut squash (peeled and chopped into 2.5 cm cubes)
• 3 sprigs rosemary (leaves picked and finely chopped)
• 4 cloves garlic (peeled)
• 1 yellow onion (finely sliced)
• 2 tbsp olive oil
• 500 g shelf-stable gnocchi
• 50 g parmesan (grated)
• Juice of 1 lemon
• 30 g walnuts (roughly chopped, about 2 tablespoons)
• 75 ml milk
• 50 g pancetta or prosciutto (chopped)
• 1 ball of fresh mozzarella (torn into 4-6 pieces)

Directions:

1. Preheat the oven to 180ºC.
2. Prepare the squash and vegetables: Place the butternut squash cubes, sliced onion, and peeled garlic on a baking tray. Sprinkle with rosemary and drizzle with olive oil.
3. Roast the vegetables: Bake in the preheated oven for about 30 minutes, or until the onions and garlic are tender and golden, and the squash is soft and cooked through.
4. Make the purée: Transfer the roasted vegetables to a food processor or blender and blend until smooth, adding a little water if needed to achieve a thick, smooth purée.
5. Cook the pancetta or prosciutto: In a medium frying pan with high sides, heat 5 ml (1 teaspoon) of olive oil over medium heat. Once hot, fry the pancetta or prosciutto until crispy. Transfer the crispy pieces and fat to a small bowl.
6. Prepare the gnocchi: Spoon the butternut squash purée into the frying pan, add 75 ml of water and the milk, and stir in the gnocchi. Gently simmer uncovered for 8-10 minutes until the gnocchi is tender.
7. Finish the sauce: Stir in the parmesan and lemon juice, adjusting seasoning to taste. Add half of the pancetta or prosciutto along with some of the reserved fat.
8. Melt the mozzarella: Place the torn mozzarella pieces on top of the gnocchi. Place the pan under the grill (broiler) for about 5 minutes, or until the cheese is melted.
9. Garnish and serve: Top with the remaining pancetta or prosciutto, cracked black pepper, walnuts, and fresh parsley.

How to serve The BEST Butternut Squash Gnocchi

Serve the gnocchi warm, right out of the pan. It pairs well with a simple side salad or some crusty bread. You can also garnish with more parmesan and fresh herbs if desired. For a cozy dinner night, this dish can be the star of the table.

How to store The BEST Butternut Squash Gnocchi

If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently in a pan or microwave, adding a splash of milk if needed to restore creaminess.

Tips to make The BEST Butternut Squash Gnocchi

• Make sure to roast the squash until it’s very soft for a smoother purée.
• If you want to add more flavor, consider adding a pinch of nutmeg or cinnamon to the squash purée.
• Using fresh herbs can enhance the taste of the dish, so feel free to experiment with others like thyme or sage.

Variation

For a vegetarian option, you can omit the pancetta or prosciutto and add in sautéed mushrooms or spinach instead.

FAQs

Can I use frozen butternut squash?
Yes, you can use frozen butternut squash, but ensure it’s fully thawed and drained before making the purée.

What can I substitute for gnocchi?
You can use regular pasta or even diced sweet potatoes if you want a different texture.

Can I make gnocchi from scratch?
Absolutely! Homemade gnocchi is delicious but takes a bit more time. You can find many recipes online for making gnocchi from scratch.

The BEST Butternut Squash Gnocchi

• Author: admin
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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Description

A warm and filling dish featuring sweet butternut squash, crispy pancetta, and melted mozzarella, perfect for autumn and winter.

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Ingredients

• 500 g butternut squash (peeled and chopped into 2.5 cm cubes)
• 3 sprigs rosemary (leaves picked and finely chopped)
• 4 cloves garlic (peeled)
• 1 yellow onion (finely sliced)
• 2 tbsp olive oil
• 500 g shelf-stable gnocchi
• 50 g parmesan (grated)
• Juice of 1 lemon
• 30 g walnuts (roughly chopped, about 2 tablespoons)
• 75 ml milk
• 50 g pancetta or prosciutto (chopped)
• 1 ball of fresh mozzarella (torn into 4-6 pieces)

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Instructions

1. Preheat the oven to 180ºC.
2. Place the butternut squash cubes, sliced onion, and peeled garlic on a baking tray. Sprinkle with rosemary and drizzle with olive oil.
3. Bake in the preheated oven for about 30 minutes, until tender and golden.
4. Transfer the roasted vegetables to a food processor or blender and blend until smooth.
5. In a frying pan, heat 5 ml (1 tsp) of olive oil over medium heat and fry the pancetta until crispy. Transfer to a small bowl.
6. In the same pan, add the squash purée, 75 ml water, and milk. Stir in the gnocchi and simmer uncovered for 8-10 minutes.
7. Stir in parmesan and lemon juice, adjusting seasoning to taste. Add half of the crispy pancetta.
8. Top with mozzarella and grill for about 5 minutes until melted.
9. Garnish with the remaining pancetta, walnuts, and parsley before serving.

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Notes

Roast the squash until very soft for a smoother purée. Consider adding nutmeg or cinnamon for extra flavor. For a vegetarian option, omit pancetta and add sautéed mushrooms or spinach.