Oh, I simply can’t wait to share The BEST Butternut Squash Gnocchi Recipe with you! This dish has become a total staple in my kitchen, especially when I want something cozy, satisfying, and just a little bit fancy without a ton of fuss. The sweetness of roasted butternut squash paired with that melty mozzarella and crisp pancetta? It’s pure magic on a plate.
When you make this, you’ll find it works wonderfully for a casual family dinner or even when you want to impress friends without spending hours in the kitchen. I love how this recipe balances comfort food vibes with fresh, bright flavors — it’s fun to make and even better to eat. Trust me, once you try The BEST Butternut Squash Gnocchi Recipe, it’s going to become your go-to autumn (and winter!) favorite.
Why You’ll Love This Recipe
- Comforting and Flavorful: Roasted butternut squash gives the gnocchi a silky, sweet base that’s rich without being heavy.
- Simple Ingredients, Big Impact: You’ll love how pantry staples like garlic, rosemary, and parmesan come together to elevate every bite.
- Quick to Make: Ready in about an hour, this recipe fits easily into weeknight dinner plans without stress.
- Family Favorite: My crew goes crazy for that melty mozzarella and crispy pancetta topping—guaranteed to please all ages.
Ingredients You’ll Need
For The BEST Butternut Squash Gnocchi Recipe, you’ll want to start with fresh, simple ingredients that layer flavor without extra fuss. I recommend picking a firm butternut squash and good quality gnocchi—you’ll taste the difference!
- Butternut squash: Look for a firm squash with no bruises; peeling and chopping into even cubes helps it roast perfectly.
- Rosemary: Fresh is best here; it adds a wonderful fragrant herbal note that plays perfectly with the squash.
- Garlic: Roasting softens its bite and brings a mellow sweetness to the dish.
- Yellow onion: Thinly sliced so it caramelizes nicely alongside the squash.
- Olive oil: Use extra virgin for the best flavor in roasting and finishing.
- Shelf-stable gnocchi: Convenient and tasty—just be sure to check for fresh or quality brand options.
- Parmesan cheese: Freshly grated really shines in this recipe, lending savory depth.
- Lemon juice: Adds a bright, fresh finish that balances the creaminess nicely.
- Walnuts: Roughly chopped for a crunchy textural surprise.
- Milk: Just a splash to enrich the sauce and help it bind beautifully.
- Pancetta or prosciutto: Crisps up for a salty, buttery crunch; this is key for me!
- Fresh mozzarella: Torn into chunks and melted on top for that ooey-gooey finishing touch.
Variations
One of the things I love about The BEST Butternut Squash Gnocchi Recipe is how easy it is to personalize. Feel free to swap ingredients or adjust for dietary preferences—you’ll find it forgiving and adaptable.
- Vegetarian Version: I’ve often left out the pancetta and added extra walnuts for crunch; it’s still absolutely delicious and just as cozy.
- Nut Substitutes: If walnuts aren’t your thing or you have allergies, pine nuts or even a sprinkle of toasted breadcrumbs work wonders.
- Cheese Options: Not a fan of mozzarella? Try burrata or even dollops of ricotta for creamy luxury.
- Seasonal Swap: You can experiment with sweet potatoes instead of butternut squash for a different twist with similarly lovely results.
How to Make The BEST Butternut Squash Gnocchi Recipe
Step 1: Roast the Butternut Squash and Vegetables
Preheat your oven to 180ºC (350ºF). Toss those butternut squash cubes, sliced onion, whole garlic cloves, and rosemary with olive oil on a baking tray. Spread them out in a single layer—this helps everything roast evenly. Pop it in the oven for about 30 minutes, or until the squash is soft, and you see golden bits on the onions and garlic. This slow roasting is where the flavors really deepen, so don’t rush it!
Step 2: Puree into a Silky Sauce
Once roasted, transfer the squash, onion, and garlic to a food processor or blender. Blend till super smooth, adding a bit of water if it feels too thick. This puree is the star of the sauce, and its creamy texture will coat the gnocchi beautifully, so take your time for a luscious consistency.
Step 3: Crisp the Pancetta or Prosciutto
Heat a teaspoon of olive oil in a deep frying pan over medium heat. Add the pancetta or prosciutto and cook until crispy and fragrant. I love this step because that fat renders out and adds incredible flavor back into our dish. Use a slotted spoon to remove the crisp bits, but keep the fat in the pan—that’s flavor gold!
Step 4: Cook the Gnocchi in the Puree Sauce
Pour the butternut squash puree back into the frying pan along with milk and 75 ml of water. Give it a good stir, then add the gnocchi. Simmer gently, uncovered, for 8-10 minutes, stirring occasionally. The gnocchi will soften as it cooks, soaking in all those lovely flavors. Keep an eye on it so it doesn’t stick or dry out, adding a touch more water if necessary.
Step 5: Stir in Cheese, Lemon, and Pancetta
Turn off the heat and stir in the parmesan cheese and fresh lemon juice for a bright balance. Mix in half of the crispy pancetta along with some of the reserved fat for richness and that smoky punch. Now you’re getting to the part where all the magic happens—and your kitchen smells irresistible!
Step 6: Melt the Mozzarella and Finish
Tear fresh mozzarella into chunks and scatter on top of the gnocchi. Slide your pan under a hot grill (broiler) for about 5 minutes, or until the cheese is beautifully melted and bubbly. If you don’t want to use the grill, you can just toss the mozzarella in and serve for a fresh, creamy touch. Top everything off with the remaining pancetta, walnuts, cracked black pepper, and fresh parsley. Oh, the crunchy texture from the walnuts adds such a lovely contrast!
Pro Tips for Making The BEST Butternut Squash Gnocchi Recipe
- Even Cubes: Cutting the squash into uniform pieces ensures everything roasts evenly and cooks at the same time.
- Don’t Overload the Baking Tray: Give your veggies room to brown instead of steam; it makes all the difference in flavor.
- Reserve Pancetta Fat: Using the rendered fat back in the sauce boosts richness and depth, so don’t toss it!
- Gnocchi Care: Simmer gently and stir occasionally to avoid clumping or sticking—fresh gnocchi can be delicate.
How to Serve The BEST Butternut Squash Gnocchi Recipe
Garnishes
I love topping this dish with crunchy walnuts and a sprinkle of cracked black pepper—those little touches lift it from delicious to truly memorable. Fresh parsley brings a pop of color and freshness right at the end. And of course, don’t forget the crispy pancetta pieces to add that irresistible salty crunch!
Side Dishes
A simple green salad with tangy vinaigrette or some buttery garlic sautéed greens pairs beautifully. Sometimes, I serve this gnocchi alongside roasted Brussels sprouts or a crisp apple and walnut slaw to brighten things up. It’s all about balance and fresh contrasts.
Creative Ways to Present
For a special occasion, I’ve served this gnocchi in individual cast iron skillets—melty cheese and crispy bits right to the table looks so festive! You can also layer the gnocchi in a shallow baking dish, top with extra cheese and nuts, then broil it for a bubbly, golden crust.
Make Ahead and Storage
Storing Leftovers
I always store leftover gnocchi in an airtight container in the fridge for up to 2 days. It keeps nicely, though I recommend skipping the mozzarella topping until you’re ready to reheat to keep it fresh and melty.
Freezing
Freezing works best if you freeze the gnocchi and sauce separately before combining and melting the cheese. I pop the cooked gnocchi in a single layer on a tray to freeze, then transfer to a bag—this keeps them from sticking together. When thawed, the texture is still wonderful.
Reheating
I reheat leftovers gently on the stovetop over low-medium heat, adding a splash of milk or water to loosen the sauce. If you like, you can toss on fresh mozzarella and broil briefly to recrisp the top. It almost tastes like freshly made!
FAQs
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Can I use fresh gnocchi instead of shelf-stable?
Absolutely! Fresh gnocchi works wonderfully—just be extra gentle when cooking as it’s more delicate. Simmer it slowly in the butternut squash sauce and watch closely to avoid breaking up.
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What can I substitute if I’m allergic to nuts?
If you can’t have walnuts, try toasted breadcrumbs or omit nuts altogether. A sprinkle of crispy fried sage leaves can also add a lovely texture and flavor contrast.
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Is there a vegetarian version of this recipe?
Yes! Simply leave out the pancetta or prosciutto, and consider adding extra walnuts or mushrooms for depth. Using high-quality parmesan and fresh herbs keeps it rich and satisfying.
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Can I make this recipe vegan?
To make a vegan version, skip the pancetta and cheese, and replace the milk with a plant-based alternative. Nutritional yeast can add cheesy notes, and a drizzle of good olive oil will keep it luscious.
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How do I avoid the gnocchi sticking together during cooking?
Keep the heat moderate and stir gently but regularly. Adding a bit of water or milk as the gnocchi soften helps prevent them from clumping. Also, make sure the pan is wide enough so the gnocchi aren’t crowded.
Final Thoughts
Honestly, The BEST Butternut Squash Gnocchi Recipe has become one of those dishes I turn to when I want comfort with a little wow factor. I love sharing it with friends because it’s approachable but impressive, and every time I make it, I feel like I’m treating myself to something special. Give it a try—I know it’ll be a hit in your kitchen too!
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The BEST Butternut Squash Gnocchi Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This creamy and comforting Butternut Squash Gnocchi recipe features tender roasted squash purée combined with gnocchi, pancetta, and melted mozzarella. Finished with fragrant rosemary, parmesan, lemon juice, walnuts, and a touch of fresh parsley, it’s a savory, crowd-pleasing dish perfect for cozy dinners.
Ingredients
Roasted Vegetables
- 500 g (1 lb) 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 tablespoon olive oil
Main Ingredients
- 500 g (1 lb) shelf-stable gnocchi
- 75 ml (⅓ cup) milk
- 50 g (½ cup) parmesan, grated
- Juice of 1 lemon
- 30 g (¼ cup) walnuts, roughly chopped (2 tablespoons)
- 50 g (⅛ lb) pancetta or prosciutto, chopped
- 1 ball of fresh mozzarella, torn into 4-6 pieces
Instructions
- Preheat the oven: Set your oven to 180ºC (356ºF) to prepare for roasting the vegetables.
- Prepare the squash and vegetables: Arrange the butternut squash cubes, sliced onion, and peeled garlic cloves on a baking tray. Sprinkle with finely chopped rosemary leaves and drizzle with olive oil to coat evenly.
- Roast the vegetables: Place the tray in the preheated oven and roast for about 30 minutes, or until the onions and garlic are tender and golden, and the butternut squash is soft and cooked through.
- Make the purée: Transfer the roasted vegetables into a food processor or blender and blend until smooth. Add a little water if necessary to achieve a thick, creamy purée consistency.
- Cook the pancetta or prosciutto: Heat 5 ml (1 teaspoon) of olive oil in a medium frying pan with high sides over medium heat. Add the chopped pancetta or prosciutto and fry until crispy. Remove the crispy pieces and reserved fat, transferring them to a small bowl for later use.
- Prepare the gnocchi: In the same frying pan, spoon in the butternut squash purée. Add 75 ml of water and the milk, stirring to combine. Add the shelf-stable gnocchi and gently simmer uncovered for 8-10 minutes, stirring occasionally, until the gnocchi are tender and cooked through.
- Finish the sauce: Stir in the grated parmesan and lemon juice, then adjust the seasoning with salt and pepper to taste. Add half of the crispy pancetta or prosciutto pieces along with some of the reserved fat for extra flavor.
- Melt the mozzarella: Arrange the torn mozzarella pieces evenly on top of the gnocchi in the pan. Place the pan under a grill (broiler) for about 5 minutes, or until the cheese has melted and starts to bubble.
- Garnish and serve: Remove the pan from the grill and top with the remaining pancetta or prosciutto, freshly cracked black pepper, chopped walnuts, and a sprinkle of fresh parsley. Serve immediately and enjoy.
Notes
- Vegetarian option: Omit the pancetta or prosciutto for a meat-free version.
- Lower fat option: Skip adding the reserved fat into the sauce to reduce richness.
- Nut substitutes: Use pine nuts instead of walnuts, or omit nuts entirely and add breadcrumbs for crunch.
- Cheese melting alternative: If you prefer not to use the grill, simply place the torn mozzarella in the bowl, drizzle with olive oil, and serve without melting.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 50 mg
