Pin it
Fall sneaks into my kitchen with my butternut squash gnocchi, a dish I created on a rainy evening when I needed something comforting. The softness of butternut squash pairs wonderfully with crispy bacon and my golden gnocchi. It always wows friends when they come over for dinner.
A melt-in-your-mouth delight
What gets me about this dish is how the smooth, herb-infused butternut cream contrasts with crunchy bacon bits. I love watching gnocchi slowly turn golden in the pan while the parmesan adds that game-changing salty kick.
Tasty ingredients list
- Golden gnocchi: 350g until brown
- Butternut squash: Half a ripe one
- Fresh cream: 100ml for smoothness
- Purple onion: Cut into tiny pieces
- Crunchy bacon: 6 good slices
- Chestnuts: 3 for that fall flavor
- Olive oil: For added taste
- Garlic: One fragrant clove
- Parmesan cheese: 15g freshly grated
- Smoked paprika: A tiny bit makes all the difference
- Mixed herbs: For extra aroma
- Fresh parsley: As the finishing touch
- Salt and pepper: As you like
Kitchen magic happens
- Oven-baked squash
- I warm my oven to 180°C, slice up the butternut, add some seasoning and pop it in for 25 minutes.
- Velvety cream sauce
- I blend the roasted squash with cream, chestnuts and garlic until it's silky smooth.
- Crispy bacon bits
- While the oven's still hot, I let bacon slices get crispy for about 10 minutes.
- Pan-toasted gnocchi
- In my favorite pan, I cook the onion first then add gnocchi until they turn nice and golden.
- Bringing it together
- I stir in the cream sauce and parmesan, letting all the flavors mingle slowly.
- Ready to eat
- I scatter parmesan, parsley and crunchy bacon on top for a real treat.
Pin it
Simple twists I try
Sometimes I swap bacon for browned lardons or sautéed mushrooms when I've got vegetarian friends over. Butternut works just as well instead of pumpkin and gives my sauce an even silkier texture.
Frequently Asked Questions
- → Can the sauce be made ahead?
- Sure, you can prep the squash sauce ahead of time. Keep it in the fridge and warm it up gently, adding a little water or cream as needed.
- → How do you get gnocchis crispy?
- For crispiness, fry them over high heat in a hot pan with some oil. Don’t stir too soon to let them caramelize.
- → What can replace squash?
- Butternut or other firm-fleshed squash will work too. The cooking time is about the same; just adjust for piece sizes.
- → Are chestnuts necessary?
- No, chestnuts are optional. They add sweetness and texture but leaving them out won’t hurt the dish.
- → What’s the best way to store leftovers?
- Keep leftovers in the fridge up to 2 days. Reheat slowly, adding a little cream or water to loosen the sauce.