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