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Creamy butternut squash gnocchi with crispy sage leaves and smoked pancetta, incredibly easy and so delicious, it’s a perfect weeknight dinner recipe for Fall!

Soft pillowy gnocchi are so comforting and there’s nothing better than a big bowl of something comforting on a chilly evening. Add a creamy roasted butternut squash sauce with sage and pancetta and you have yourself an utterly delicious and seasonal meal that the whole family will enjoy!

This butternut squash gnocchi recipe is so easy and quick to make. The sauce is so simple and the gnocchi cook in seconds.

How To Make Butternut Squash Gnocchi

Cut the skin from the squash and roughly chop it. Add it to a baking tray with 4 cloves of garlic, salt, pepper and a little olive oil. Roast the squash in the oven until cooked through (around 20 minutes).

First, add the smoked pancetta to a large frying pan and fry until crispy. When the pancetta is almost done add the sage leaves to the same pan and fry them for a few seconds until crispy. Remove the pancetta and sage from the pan and drain on kitchen paper for later.

Bring a large pot of salted water to the boil. Add the gnocchi and cook according to packet instructions.

Once the squash is cooked place in a food processor. Squeeze the garlic out of their skins and add that to the squash. Blitz until it’s smooth then add the mascarpone and parmesan, blitz until smooth and creamy. Add extra salt if required.

Toss the sauce over the cooked gnocchi until evenly coated in the sauce. Top with crispy pancetta and sage leaves, serve.

More Easy Dinner Recipes To Try;

Spicy sausage pasta bake

Cheesy butternut squash pasta bake

Tuscan bean sausage stew

Buckwheat pasta with potatoes, cabbage and fontina cheese

Butternut Squash Gnocchi with Sage and Pancetta

Easy butternut squash gnocchi made with a creamy butternut squash sauce and topped with crispy pancetta and sage leaves. A brilliant easy weeknight dinner idea, the whole family will enjoy!

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Ingredients

• 4 1/2 cups (600g/1.3 lbs) butternut squash, chopped
• 3 cloves garlic
• 1 tbsp olive oil
• 1 heaped tbsp mascarpone
• 1 tsp oregano
• 1 tbsp parmesan
• 1.6 lbs (750g) gnocchi
• 3.5 oz (100g) pancetta, smoked
• 6-7 sage leaves
• Salt and pepper

Instructions

Pre-heat the oven to 180°C/350F/gas mark 4. Add the squash to a baking tray with the garlic,oregano and a little salt and pepper. Add the olive oil and rub over the squash with your hands so the squash and garlic are evenly coated in the spices. Roast in the oven for around 30 minutes until the squash and garlic are soft, toss half way through. Add the smoked pancetta to a large frying pan and fry until crispy. When the pancetta is almost done add the sage leaves to the same pan and fry them for a few seconds until crispy. Remove the pancetta and sage from the pan and drain on kitchen paper for later. Bring a large pot of salted water to the boil. Add the gnocchi and cook according to packet instructions. Once the squash is cooked place in a food processor. Squeeze the garlic out of their skins and add that to the squash. Blitz until it's smooth then add the mascarpone and parmesan, blitz until smooth and creamy. Add extra salt if required. Toss the sauce over the cooked gnocchi until evenly coated in the sauce. Top with crispy pancetta and sage leaves, serve.

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