The BEST Butternut Squash Gnocchi

Butternut squash gnocchi with chopped herbs in a white bowl.

The BEST Butternut Squash Gnocchi

This butternut squash gnocchi is a delicious and comforting dish perfect for a cosy meal. The roasted squash and garlic create a rich, flavourful sauce, complemented by the crisp pancetta and creamy mozzarella.

5 from 2 votes

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Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: people

Author: Deborah Rainford

Ingredients

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
500 g (1 lb) shelf-stable gnocchi
50 g (½ cup) parmesan, grated
Juice of 1 lemon
30 g (¼ cup) walnuts, roughly chopped (2 tablespoons)
75 ml (⅓ cup) milk
50 g (⅛ lb) pancetta or prosciutto, chopped
1 ball of fresh mozzarella, torn into 4-6 pieces

Instructions

Preheat the oven to 180ºC.
Prepare the squash and vegetables: Place the butternut squash cubes, sliced onion, and peeled garlic on a baking tray. Sprinkle with rosemary and drizzle with olive oil.
Roast the vegetables: Bake in the preheated oven for about 30 minutes, or until the onions and garlic are tender and golden, and the squash is soft and cooked through.
Make the purée: Transfer the roasted vegetables to a food processor or blender and blend until smooth, adding a little water if needed to achieve a thick, smooth purée.
Cook the pancetta or prosciutto: In a medium frying pan with high sides, heat 5 ml (1 teaspoon) of olive oil over medium heat. Once hot, fry the pancetta or prosciutto until crispy. Transfer the crispy pieces and fat to a small bowl.
Prepare the gnocchi: Spoon the butternut squash purée into the frying pan, add 75 ml of water and the milk, and stir in the gnocchi. Gently simmer uncovered for 8-10 minutes until the gnocchi is tender.
Finish the sauce: Stir in the parmesan and lemon juice, adjusting seasoning to taste. Add half of the pancetta or prosciutto along with some of the reserved fat.
Melt the mozzarella: Place the torn mozzarella pieces on top of the gnocchi. Place the pan under the grill (broiler) for about 5 minutes, or until the cheese is melted.
Garnish and serve: Top with the remaining pancetta or prosciutto, cracked black pepper, walnuts, and fresh parsley.

Notes

Vegetarian option: Omit the pancetta or prosciutto. Lower fat option: Skip adding the reserved fat back into the sauce to reduce richness.
Nut substitutes: Use pine nuts instead of walnuts, or omit the nuts and use breadcrumbs for a crunchy texture.
Cheese melting alternative: If you prefer not to use the grill, simply place the torn mozzarella in the bowl, sprinkle with olive oil, and serve without melting.

Nutrition

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