Description
A cozy and satisfying dish blending roasted butternut squash with the comforting softness of gnocchi, enhanced by savory garlic, crispy pancetta, and a burst of lemon and rosemary.
Ingredients
Scale
- 500 g butternut squash (peeled and diced)
- 4 cloves garlic (peeled)
- 2 tbsp olive oil
- 500 g shelf-stable gnocchi
- 50 g grated parmesan cheese
- 1 ball of fresh mozzarella (torn into pieces)
- 50 g pancetta or prosciutto (chopped)
- Juice of 1 lemon
- Fresh rosemary (to taste)
Instructions
- Preheat oven to 180ºC.
- On a baking tray, combine butternut squash, garlic, and olive oil; roast for about 30 minutes until tender.
- Blend roasted vegetables into a smooth purée.
- In a frying pan, cook pancetta until crispy; set aside.
- In the same pan, add the purée, milk, and water; stir in gnocchi and simmer for about 10 minutes until cooked through.
- Stir in parmesan cheese and lemon juice; top with mozzarella.
- Broil briefly until mozzarella melts; garnish with pancetta before serving.
Notes
For a vegetarian option, replace pancetta with sautéed mushrooms or nutritional yeast. Freeze unprepared purée and cooked gnocchi separately for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg