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
Scale
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
