Butternut Squash Gnocchi Bake (Print Version)

Roasted butternut squash, crisp pancetta, and creamy cheese come together in a flavour-packed, comforting gnocchi dish.

# Ingredients:

01 - 500 g butternut squash, peeled and chopped into 2.5 cm cubes
02 - 3 sprigs rosemary, leaves picked and finely chopped
03 - 4 cloves garlic, peeled
04 - 1 yellow onion, finely sliced
05 - 2 tablespoons olive oil
06 - 500 g shelf-stable gnocchi
07 - 50 g parmesan, grated
08 - Juice of 1 lemon
09 - 30 g walnuts, roughly chopped
10 - 75 ml milk
11 - 50 g pancetta or prosciutto, chopped
12 - 1 ball of fresh mozzarella, torn into 4-6 pieces

# Directions:

01 - Preheat the oven to 180ºC.
02 - Place the butternut squash cubes, sliced onion, and peeled garlic on a baking tray. Sprinkle with rosemary and drizzle with olive oil.
03 - Bake in the preheated oven for about 30 minutes, or until the onions and garlic are tender and golden, and the squash is soft and cooked through.
04 - Transfer the roasted vegetables to a food processor or blender and blend until smooth, adding a little water if needed to achieve a thick, smooth purée.
05 - In a medium frying pan with high sides, heat 5 ml (1 teaspoon) of olive oil over medium heat. Once hot, fry the pancetta or prosciutto until crispy. Transfer the crispy pieces and fat to a small bowl.
06 - Spoon the butternut squash purée into the frying pan, add 75 ml of water and the milk, and stir in the gnocchi. Gently simmer uncovered for 8-10 minutes until the gnocchi is tender.
07 - Stir in the parmesan and lemon juice, adjusting seasoning to taste. Add half of the pancetta or prosciutto along with some of the reserved fat.
08 - Place the torn mozzarella pieces on top of the gnocchi. Place the pan under the grill (broiler) for about 5 minutes, or until the cheese is melted.
09 - Top with the remaining pancetta or prosciutto, cracked black pepper, walnuts, and fresh parsley.

# Notes:

01 - Vegetarian option: Omit the pancetta or prosciutto.
02 - Lower fat option: Skip adding the reserved fat back into the sauce to reduce richness.
03 - Nut substitutes: Use pine nuts instead of walnuts, or breadcrumbs for a crunchy texture.
04 - Cheese melting alternative: Place the mozzarella directly in the bowl with olive oil if avoiding the grill.

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