Description
A comforting and elegant dish combining tender gnocchi with rich butternut squash, topped with crispy pancetta and melted mozzarella.
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 your oven to 180ºC (350ºF).
- On a baking tray, combine the diced butternut squash, peeled garlic, and olive oil. Toss them together well to ensure everything is coated.
- Roast the mixture in the preheated oven for about 30 minutes or until the squash is tender and slightly caramelized.
- Once roasted, blend the vegetables into a smooth purée using a blender or food processor.
- In a frying pan, cook the pancetta or prosciutto over medium heat until crispy. Once done, remove it from the pan and set it aside.
- In the same pan, add the butternut squash purée along with some milk and water. Stir to combine.
- Add the shelf-stable gnocchi to the mixture and let it simmer for about 10 minutes, or until the gnocchi is cooked through.
- Stir in the grated parmesan cheese and lemon juice. Top it all off with pieces of mozzarella.
- Broil the gnocchi briefly until the mozzarella is melty and bubbly. Finally, garnish with the crispy pancetta before serving.
Notes
For a vegan version, substitute the cheese with a dairy-free alternative, and use olive oil instead of pancetta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 30mg