Description
Butternut Squash Gnocchi
This comforting dish is the perfect cozy dinner for any season! Roasted butternut squash and garlic blend into a creamy, savory sauce that coats pillowy gnocchi. With crisp pancetta, melty mozzarella, and crunchy walnuts, every bite is a mix of flavors and textures that will make your taste buds dance. This dish comes together easily in just under an hour—perfect for a quick yet luxurious meal!
500g butternut squash, cubed
3 sprigs rosemary
4 cloves garlic
1 yellow onion, sliced
2 tbsp olive oil
500g gnocchi
50g parmesan, grated
Juice of 1 lemon
30g walnuts, chopped
75ml milk
50g pancetta, chopped
1 ball fresh mozzarella
Directions:
1. Roast squash, onion, and garlic with rosemary and olive oil at 180ºC for 30 mins.
2. Blend vegetables to a smooth purée.
3. Fry pancetta, mix in gnocchi and purée, and finish with mozzarella.
Prep Time: 20 mins
Kcal: 512 per serving
Step-by-Step Guide
1. Preheat your oven to 180°C (350°F). Toss the cubed butternut squash, sliced onion, whole garlic cloves, and rosemary sprigs with olive oil on a baking tray. Season well with salt and pepper. Roast for 30 minutes until the squash is very tender.
2. Remove the rosemary stems. Transfer the roasted vegetables to a blender or food processor. Add the milk and blend until a completely smooth, creamy purée forms. Set aside.
3. While vegetables roast, bring a large pot of salted water to a boil for the gnocchi.
4. In a large oven-safe skillet, fry the chopped pancetta over medium heat until crisp. Remove with a slotted spoon, leaving the fat in the pan.
5. Cook the gnocchi in the boiling water according to package directions. They are done when they float to the surface. Drain.
6. Add the drained gnocchi to the skillet with the pancetta fat and toss for 1-2 minutes. Pour in the butternut purée, lemon juice, and half the grated parmesan. Stir gently to coat everything evenly.
7. Tear the mozzarella ball and scatter it over the top, along with the crispy pancetta and chopped walnuts. Place the skillet under a hot grill/broiler for 3-5 minutes until the cheese is melted and bubbly.
8. Garnish with the remaining parmesan and serve immediately.
Serving Suggestions
Serve this rich gnocchi directly from the skillet for a rustic presentation. Pair it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. For a heartier meal, add a side of garlic bread or roasted green beans. A crisp, dry white wine like Pinot Grigio complements the creamy sauce perfectly.
How-to Summary
Roast squash, onion, and garlic. Blend into a creamy purée. Cook gnocchi. Fry pancetta, then combine gnocchi, purée, and pancetta in a skillet. Top with mozzarella and walnuts, then broil until golden and bubbly.
Frequently Asked Questions
Can I make this dish vegetarian? Absolutely. Simply omit the pancetta. For added flavor, use a teaspoon of smoked paprika in the purée or fry some mushrooms as a substitute.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of milk or water to loosen the sauce, or in the microwave covered with a damp paper towel.
Can I use pre-made butternut squash purée? Yes, you can use about 1.5 cups of canned or frozen purée. Sauté the onion and garlic in a pan until soft before blending with the pre-made purée to build flavor.
What can I use instead of walnuts? Toasted pine nuts, pecans, or pumpkin seeds (pepitas) are excellent alternatives for a similar crunchy texture.
Is it necessary to use an oven-safe skillet? It’s highly recommended for seamless cooking. If you don’t have one, transfer the mixed gnocchi and sauce to a baking dish before adding the cheese and broiling.
Common Mistakes to Avoid
- Underseasoning the Purée: The roasted vegetables and purée need ample seasoning. Taste and adjust before combining with the gnocchi.
- Overcrowding the Roasting Pan: Spread vegetables in a single layer to ensure they roast and caramelize, not steam.
- Overcooking the Gnocchi: Cook only until they float. They will continue to cook in the skillet and under the broiler.
- Skipping the Broiler Step: The quick blast of high heat is crucial for melting the cheese and creating a delightful golden top.
Conclusion
This Butternut Squash Gnocchi transforms simple ingredients into a spectacularly comforting meal. The harmonious blend of sweet squash, savory pancetta, creamy cheese, and crunchy walnuts creates a restaurant-worthy dish right in your kitchen. With this detailed guide and tips, you’re equipped to avoid pitfalls and achieve perfect results every time. It’s the ultimate recipe to impress at a dinner party or to simply treat yourself to a cozy, flavor-packed night in.