Description
The roasted butternut squash adds a rich, nutty sweetness to this comforting gnocchi bake, making it an ideal meal for chilly evenings. Paired with gooey mozzarella, a sprinkle of crunchy walnuts, and savory herbs, every bite offers a perfect balance of flavors and textures. This dish brings a touch of Italian comfort right to your kitchen table. With its vibrant autumnal colors and heartwarming flavors, this gnocchi bake is sure to become a seasonal favorite. Enjoy it with friends and family for a cozy, satisfying dinner that celebrates the best of fall produce.
Ingredients
Units
Scale
- 500g butternut squash, peeled and chopped into 2.5 cm cubes
- 1 yellow onion, finely sliced
- 3 cloves garlic, peeled
- 3 sprigs rosemary, leaves finely chopped
- 2 tablespoons olive oil, divided
- 500g shelf-stable gnocchi
- 50g parmesan, grated
- 1 ball mozzarella, torn into pieces
- 75ml milk
- 30g walnuts, chopped
- 50g pancetta or prosciutto, diced (optional)
- Salt and cracked black pepper to taste
- Fresh parsley, chopped for garnish
- Juice of 1 lemon
Instructions
- Preheat the oven to 180ºC (350ºF).
- Arrange the butternut squash, onion, and garlic on a baking tray. Toss with 1 tablespoon of olive oil and rosemary, and roast for 25-30 minutes, until golden and tender.
- While the squash roasts, heat the remaining oil in a pan over medium heat. Add the pancetta or prosciutto and cook until crispy. Set aside.
- In a food processor, blend the roasted vegetables with a little water until smooth. Add milk to reach desired consistency, then season with lemon juice, salt, and pepper.
- In a skillet, mix the gnocchi with the squash purée and parmesan, stirring to coat.
- Top with mozzarella pieces and bake for 20 minutes or until cheese melts.
- Garnish with walnuts, crispy pancetta, and parsley. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 50 minutes