Description
This recipe features fluffy gnocchi simmered in a creamy butternut squash purée infused with rosemary, garlic, and onion, topped with crispy pancetta and melted fresh mozzarella. It’s a comforting, flavorful dish combining roasted vegetables and tender gnocchi with savory cheese and nuts for texture.
Ingredients
Scale
Vegetables and Aromatics
- 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
Gnocchi and Dairy
- 500 g (1 lb) shelf-stable gnocchi
- 50 g (½ cup) parmesan, grated
- 75 ml (⅓ cup) milk
- 1 ball of fresh mozzarella, torn into 4-6 pieces
Meat and Nuts
- 50 g (⅛ lb) pancetta or prosciutto, chopped
- 30 g (¼ cup) walnuts, roughly chopped (2 tablespoons)
Other
- 2 tablespoons olive oil
- Juice of 1 lemon
- 5 ml (1 teaspoon) olive oil (for frying pancetta)
- Water as needed for purée and simmering
Instructions
- Preheat the oven: Set your oven to 180ºC (350ºF) to prepare for roasting the vegetables.
- Prepare the squash and vegetables: On a baking tray, combine butternut squash cubes, sliced onion, and peeled garlic cloves. Sprinkle the chopped rosemary over and drizzle with 2 tablespoons olive oil, ensuring everything is lightly coated.
- Roast the vegetables: Place the tray in the oven and bake for about 30 minutes until the onions and garlic turn tender and golden, and the squash becomes soft and cooked through.
- Make the purée: Transfer the roasted squash, onions, and garlic into a food processor or blender. Blend until smooth. Add a little water if necessary to reach a thick, creamy consistency.
- Cook the pancetta or prosciutto: Heat 5 ml (1 teaspoon) olive oil in a medium frying pan over medium heat. Fry the chopped pancetta or prosciutto until it crisps up. Remove the crispy pieces along with the rendered fat and set aside in a small bowl.
- Prepare the gnocchi: Spoon the butternut squash purée into the frying pan used for pancetta. Add 75 ml of water and the milk, then stir in the gnocchi. Gently simmer uncovered for 8–10 minutes until the gnocchi are tender and fully cooked.
- Finish the sauce: Stir grated parmesan and lemon juice into the gnocchi and sauce mixture. Adjust seasoning to taste. Add half the crispy pancetta and some of the reserved fat to enrich the sauce.
- Melt the mozzarella: Scatter the torn mozzarella pieces evenly on top of the gnocchi. Place the pan under a grill (broiler) for approximately 5 minutes until the cheese melts and becomes bubbly.
- Garnish and serve: Remove from grill and top the dish with the remaining pancetta, cracked black pepper, chopped walnuts, and fresh parsley for a delightful finish.
Notes
- Vegetarian option: Omit the pancetta or prosciutto to make this dish vegetarian.
- Lower fat option: Skip adding the reserved pancetta fat back into the sauce to reduce richness.
- Nut substitutes: Use pine nuts instead of walnuts, or omit nuts altogether and add breadcrumbs for crunch.
- Cheese melting alternative: Instead of grilling, simply place torn mozzarella on the dish, drizzle with olive oil, and serve without melting.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 40 mg
