Go Back
+ servings
close up of butternut squash gnocchi in a bowl

Creamy Butternut Squash Gnocchi

Julia Frey of Vikalinka
Delicious gnocchi in a butternut squash sauce topped with fried chorizo.
5 from 3 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main
Cuisine British/Italian
Servings 4
Calories 334 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 3 cloves garlic
  • 1 sprigs of fresh rosemary
  • 400 g /2 cups butternut squash peeled and diced
  • 250 g /1 cup chicken or vegetable stock
  • 40g g /1/4 cup Parmesan cheese
  • 450 g /1 lb gnocchi
  • 8 slices chorizo or bacon

Instructions
 

  • Peel, deseed and slice the butternut squash thinly. Chop up garlic and rosemary and cook in olive oil in a heavy bottomed pan over low heat for 1 minute. Make sure they don't take on any colour.
  • Add the butternut squash, stock, bring to a boil, then lower the heat and cover with a lid. Simmer for 20 minutes until butternut squash is very soft. Start cooking gnocchi according to package directions 10 minutes before the sauce is done.
  • Slice the chorizo and cut into strips, fry with no additional oil for about 1 minute over low heat. Watch carefully as it burns quickly. When the butternut squash is cooked transfer the chunky sauce into a food processor and bled until smooth and silky, then return it to the pan.
  • Taste the sauce and stir in grated parmesan cheese, then add salt if necessary (your stock already has salt so be careful not to over-salt).
  • Strain the gnocchi while reserving ½ cup of the cooking liquid. Add the gnocchi to the sauce with a splash of reserved water to thin out the sauce if too thick. 
  • Serve topped with fried chorizo or bacon and freshly grated parmesan cheese.

Nutrition

Calories: 334kcalCarbohydrates: 55gProtein: 11gFat: 8gSaturated Fat: 3gCholesterol: 10mgSodium: 663mgPotassium: 435mgFiber: 4gSugar: 3gVitamin A: 10710IUVitamin C: 21.7mgCalcium: 193mgIron: 5mg
Keyword butternut squash gnocchi
Tried this recipe?Let us know how it was!