Description
The BEST Butternut Squash Gnocchi
Ingredients:
500 g (1 lb) butternut squash, peeled and cubed
3 sprigs rosemary, finely chopped
4 garlic cloves, peeled
1 yellow onion, finely sliced
2 tbsp olive oil
500 g (1 lb) shelf-stable gnocchi
50 g (½ cup) Parmesan cheese, grated
Juice of 1 lemon
30 g (¼ cup) walnuts, roughly chopped
75 ml (⅓ cup) milk
50 g (⅛ lb) pancetta or prosciutto, chopped
1 ball fresh mozzarella, torn
Directions:
Preheat Oven: Preheat to 180°C (350°F).
Prepare Vegetables: Place squash cubes, sliced onion, and garlic on a baking tray. Sprinkle with rosemary and drizzle with olive oil.
Roast Vegetables: Bake for 30 minutes until soft and golden.
Make Purée: Blend roasted vegetables into a smooth purée, adding water if needed.
Cook Pancetta/Prosciutto: Heat 1 tsp olive oil in a frying pan. Fry pancetta or prosciutto until crispy. Reserve the crispy bits and fat.
Prepare Gnocchi: Add squash purée, 75 ml water, and milk to the pan. Stir in gnocchi and simmer uncovered for 8-10 minutes until tender.
Finish Sauce: Stir in Parmesan, lemon juice, half the pancetta, and some reserved fat. Adjust seasoning.
Melt Mozzarella: Add mozzarella on top of the gnocchi and broil for 5 minutes until melted.
Serve: Garnish with remaining pancetta, walnuts, cracked pepper, and parsley.
Prep Time: 45 minutes
Kcal: 450 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your butternut squash cubes are uniform for even roasting. After roasting, blend the vegetables while they are still warm for a smoother purée. When frying the pancetta, use a medium-low heat to render the fat slowly without burning. For the sauce, gradually add the reserved pancetta fat to the purée and milk mixture until you achieve your desired richness. Finally, when broiling the mozzarella, watch it closely to get a perfectly golden, bubbly top without overcooking the gnocchi beneath.
Serving Suggestions
This rich dish pairs beautifully with a simple arugula salad dressed with lemon vinaigrette to cut through the creaminess. For a complete meal, serve it alongside grilled chicken or white fish. To elevate the presentation, finish with a final drizzle of high-quality olive oil and extra grated Parmesan. A crisp, unoaked white wine like Pinot Grigio complements the squash and pancetta flavors perfectly.
How-to Summary
Roast squash, onion, and garlic with rosemary. Blend into a purée. Fry pancetta until crispy. Simmer the purée with water, milk, and shelf-stable gnocchi until tender. Stir in Parmesan, lemon juice, and half the pancetta. Top with torn mozzarella and broil until melted. Garnish with reserved pancetta, walnuts, pepper, and parsley.
Frequently Asked Questions
Can I use fresh gnocchi instead of shelf-stable? Yes, but cooking time will be much shorter (2-3 minutes). Add fresh gnocchi directly to the simmering sauce and cook until they float.
How can I make this recipe vegetarian? Omit the pancetta. Use 1 tablespoon of smoked paprika mixed into the purée for a similar depth of flavor, and garnish with toasted walnuts.
Can I prepare any components ahead? Absolutely. Roast the vegetables and make the purée up to 2 days in advance. Store it covered in the refrigerator. Reheat gently before proceeding with the recipe.
Why is my sauce too thick or too thin? If too thick, add a splash more milk or water. If too thin, let it simmer uncovered for a few extra minutes to reduce and thicken before adding the cheese.
What’s the best way to store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with a little added milk or water to loosen the sauce.
Common Mistakes to Avoid
Avoid under-roasting the squash, as it won’t blend smoothly. Do not skip reserving the pancetta fat—it’s crucial for flavor. Do not overcook the gnocchi in the simmering sauce, or it will become mushy; it should be just tender. Finally, do not add the mozzarella before broiling, as it will make the dish too watery if it melts into the sauce instead of on top.
Conclusion
This Butternut Squash Gnocchi recipe masterfully combines sweet, savory, and creamy elements for a truly special meal. The step-by-step process ensures a restaurant-quality dish that is surprisingly achievable at home. By following the serving suggestions and avoiding the common pitfalls, you can create a comforting, impressive centerpiece for any dinner table. The rich flavors of roasted squash, crispy pancetta, and melted cheese make every bite worth the effort.