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    Home » Main dishes

    Butternut Squash Gnocchi with Sage and Pancetta

    Updated: Aug 31, 2020 · Published: Nov 28, 2017 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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!

    butternut-squash-gnocchi

    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.

    butternut squash gnocchi step by step photos all she cooks

    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.

    butternut squash gnocchi

    More Easy Dinner Recipes To Try;

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    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!

    Butternut Squash Gnocchi with Sage and Pancetta

    All She Cooks
    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!
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Main Course, Main dishes, Soup, Soups
    Cuisine American
    Servings 4
    Calories 509 kcal

    Ingredients
     
     

    • 4 ½ 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 to taste
    • pepper to taste

    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.

    Nutrition

    Serving: 4peopleCalories: 509kcalCarbohydrates: 84gProtein: 12gFat: 15gSaturated Fat: 5gCholesterol: 17mgSodium: 806mgPotassium: 613mgFiber: 7gSugar: 4gVitamin A: 16742IUVitamin C: 34mgCalcium: 135mgIron: 8mg
    Keyword butternut squash gnocchi, how to make butternut squash gnocchi
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      Recipe Rating




    1. GiGi Eats

      November 28, 2017 at 5:33 pm

      Gnocchi is NOT an easy thing to make - or so I have learned from the show TOP CHEF, ha ha!! So I applaud you!

      Reply

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