Butternut Squash Gnocchi Bake

This butternut squash gnocchi turns pantry staples into a restaurant-worthy comfort meal with rich roasted flavors and a blend of creamy and crisp textures. Roasting the squash and garlic deepens their sweetness and creates a velvety sauce, while crispy pancetta and gooey mozzarella make every bite irresistible.

I tried this for my family when butternut squash flooded the market and we now crave the sweet-savory combination every fall. It is instantly warming and impressive whenever I make it for guests.

Ingredients

• Butternut squash chopped into cubes: brings natural sweetness and develops rich caramelization when roasted. Choose one that feels heavy for its size and has a deep orange color for best flavor.
• Fresh rosemary: adds herb fragrance and cuts through the creaminess. Use fresh sprigs for brighter flavor.
• Garlic cloves roasted whole: turn mellow and almost buttery. Pick firm cloves with no green shoots.
• Yellow onion sliced thin: offers a sweet base and makes the sauce silky.
• Olive oil: helps brown and flavor the vegetables. Use a fruity extra virgin oil for best results.
• Shelf-stable gnocchi: for convenience holds up well in simmered sauces. Look for vacuum-packed varieties with potato listed high on the ingredients.
• Parmesan cheese grated in fresh: boosts savoriness and helps thicken the sauce. Choose a wedge of real Parmigiano Reggiano if you can.
• Lemon juice: brightens the rich sauce and balances the sweetness of squash. Opt for a juicy fruit without soft spots.
• Walnuts chopped: add a crunchy contrast and nutty depth. Look for lightly toasted nuts for more flavor
• Milk: gives body to the purée without heaviness. Whole milk creates the richest finish.
• Pancetta or prosciutto chopped: provides little bursts of salt and crispy texture. Try to find one sliced fresh at the deli counter.
• Fresh mozzarella torn: offers creamy pockets that melt perfectly under the broiler. Use a ball stored in water for best stretch.

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 180 Celsius so the vegetables cook evenly and caramelize fully.

Prepare the Squash and Vegetables:

Place cubed butternut squash peeled garlic and thin onion slices on a large baking tray. Scatter rosemary leaves over everything and drizzle with olive oil using clean hands to toss so the seasoning coats each piece fully.

Roast the Vegetables:

Roast the tray of vegetables for about 30 minutes until the onions and garlic turn golden and the squash is fork-tender. Check for even browning and stir once to avoid burnt edges.

Blend into Purée:

Scoop the roasted mix into a food processor or blender. Blend into a silky thick purée scraping down the sides. Add a splash of water if needed but keep the mixture rich.

Fry the Pancetta or Prosciutto:

Pour a little olive oil into a medium frying pan over medium heat. When hot add pancetta or prosciutto pieces and fry until dark golden and crisp. Scoop both meat and its rendered fat into a small bowl for later use.

Simmer the Gnocchi:

Transfer the butternut purée to the frying pan. Add water and milk then stir in the gnocchi directly from the package. Keep the pan on medium-low and simmer gently for eight to ten minutes stirring now and then so the gnocchi puffs and the sauce thickens.

Finish the Sauce:

Fold parmesan into the hot sauce followed by lemon juice to taste. Mix in half of the crispy pancetta or prosciutto and a spoon of the reserved fat unless you are choosing a lighter version.

Melt the Mozzarella:

Scatter torn mozzarella on top spreading it evenly over the surface. Slide the whole pan under a hot grill for about five minutes until the cheese bubbles and melts into golden pools.

Garnish and Serve:

Before serving crown the dish with the reserved pancetta or prosciutto extra walnuts a grind of black pepper and a shower of chopped fresh parsley for color.

Save

Squash is my favorite here because roasting brings out an almost maple-like depth. My kids love helping to scatter rosemary and tear the mozzarella which makes this recipe a true family activity for us. We once served this to friends on a snowy night and everyone licked their bowls clean.

Storage Tips

Store leftovers in a sealed container in the refrigerator for up to three days. Reheat gently on the stove with a splash of milk to loosen the sauce. Avoid freezing as dairy-based sauces can separate but you can refrigerate the purée separately for quicker assembly later.

Ingredient Substitutions

Try pine nuts instead of walnuts if you want a slightly sweeter crunch. Swap pancetta for mushrooms to keep the dish vegetarian add them roasted alongside the squash for extra depth. For extra protein a handful of white beans stirred into the sauce works well.

Serving Suggestions

This dish stands alone as a meal but I love pairing it with a simple arugula salad dressed with lemon. Thick slices of sourdough make the perfect mop for the creamy sauce. If you serve for guests finish with more fresh parmesan at the table.

Cultural and Historical Context

Gnocchi has roots across Italy with each region using local ingredients to shape their dumplings. Butternut squash versions are especially popular in the north where sweet root vegetables fill autumn kitchens. My twist always starts with roasting everything for a richer flavor than simply boiling.

Recipe FAQs

→ What makes butternut squash a good base for gnocchi dishes?

Butternut squash offers a naturally sweet, velvety texture when roasted and pureed, providing a rich sauce that clings beautifully to gnocchi, balancing savory and creamy elements.

→ Can pancetta be substituted in this dish?

Yes, pancetta can be replaced with prosciutto or omitted entirely for a vegetarian version. For extra crunch, toasted pine nuts or breadcrumbs are excellent alternatives.

→ What is the best way to achieve a smooth squash purée?

After roasting the squash, onion, and garlic until tender, blend them in a food processor, adding a splash of water to reach a thick, silky consistency.

→ How can the mozzarella be melted without a grill?

If a grill is unavailable, place torn mozzarella over the hot gnocchi in the pan, cover, and allow residual heat to gently melt the cheese before serving.

→ Are there nut-free options for garnish?

Absolutely. Simply omit walnuts or substitute with toasted breadcrumbs for similar crunch and texture, ensuring the dish is safe for nut allergies.

→ What wine pairs well with this meal?

A light, crisp white wine such as Pinot Grigio or a buttery Chardonnay complements the creamy squash and salty pancetta without overpowering delicate flavors.