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Fall sneaks into my kitchen with my butternut squash gnocchi, a dish I created one rainy evening when I needed comfort food. The sweetness of my squash pairs wonderfully with crispy bacon and golden gnocchi. Everyone's always impressed when I serve this to friends.
A melt-in-your-mouth delight
What gets me about this dish is how my creamy herb-infused butternut sauce contrasts with the crunchy bacon. I love watching my gnocchi slowly turn golden in the pan while the parmesan adds that game-changing salty kick.
My tasty shopping list
- Gnocchi: 350g until golden
- Butternut squash: Half a ripe one
- Sour cream: 100ml for creaminess
- Red onion: Thinly sliced
- Crispy bacon: 6 thick slices
- Chestnuts: 3 for that fall taste
- Olive oil: For extra flavor
- Garlic: One fragrant clove
- Parmesan cheese: 15g freshly grated
- Smoked paprika: A dash makes all the difference
- Mixed herbs: For fragrance
- Fresh parsley: For finishing touch
- Salt and pepper: To taste
The cooking magic
- Oven-baked squash
- I warm my oven to 180°C cut my butternut season it lovingly then pop it in for 25 minutes.
- Silky smooth sauce
- I blend my roasted squash with cream chestnuts and garlic until it's velvety smooth.
- Crispy bacon bits
- I use the hot oven to crisp up my bacon slices just 10 minutes does the trick.
- Golden gnocchi
- In my favorite pan I cook the onion then add gnocchi until they're nicely browned.
- Putting it together
- I mix in my cream sauce and parmesan letting the flavors mingle slowly.
- Ready to eat
- I top with parmesan parsley and my crunchy bacon it's so good.
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My simple twists
Sometimes I swap bacon for golden lardons or sautéed mushrooms when vegetarian friends come over. Butternut works great instead of pumpkin too and gives my sauce an even silkier texture.
Frequently Asked Questions
- → Can the sauce be made ahead?
- Yes, you can prepare the pumpkin sauce beforehand and store it in the fridge. Reheat gently, adding a bit of water or cream if needed.
- → How do I get perfectly golden gnocchi?
- Cook them in a hot pan with a little oil on high heat without stirring too much at first. This helps them caramelize nicely.
- → Can I swap the pumpkin?
- Try using butternut squash or any firm-fleshed squash. Cooking times should remain about the same, just adjust for the size of the chunks.
- → Are chestnuts necessary?
- Chestnuts add a subtle sweetness and an interesting texture but are optional. The dish still works great without them.
- → How should I store leftovers?
- Keep leftovers in the fridge for up to 2 days. Gently reheat in a pan or microwave, adding a splash of cream or water to loosen the sauce.