Description
A warm and filling dish featuring sweet butternut squash, crispy pancetta, and melted mozzarella, perfect for autumn and winter.
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)
Instructions
- Preheat the oven to 180ºC.
- Place the butternut squash cubes, sliced onion, and peeled garlic on a baking tray. Sprinkle with rosemary and drizzle with olive oil.
- Bake in the preheated oven for about 30 minutes, until tender and golden.
- Transfer the roasted vegetables to a food processor or blender and blend until smooth.
- 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.
- In the same pan, add the squash purée, 75 ml water, and milk. Stir in the gnocchi and simmer uncovered for 8-10 minutes.
- Stir in parmesan and lemon juice, adjusting seasoning to taste. Add half of the crispy pancetta.
- Top with mozzarella and grill for about 5 minutes until melted.
- Garnish with the remaining pancetta, walnuts, and parsley before serving.
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.