Creamy Butternut Squash Gnocchi

Creamy Butternut Squash Gnocchi

Delicious gnocchi in a butternut squash sauce topped with fried chorizo. So creamy without any cream added! 
5 from 1 vote
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Course: Main
Cuisine: British/Italian
Keyword: butternut squash gnocchi
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 334kcal
Author: Julia Frey of Vikalinka

Ingredients

  • 1 tbsp olive oil
  • 3 cloves garlic
  • 1 sprigs of fresh rosemary
  • 400g/2 cups butternut squash peeled and diced
  • 250g/1 cup chicken or vegetable stock
  • 40g/1/4 cup Parmesan cheese
  • 1 lbs 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 1/2 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: 334kcal | Carbohydrates: 55g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 663mg | Potassium: 435mg | Fiber: 4g | Sugar: 3g | Vitamin A: 10710IU | Vitamin C: 21.7mg | Calcium: 193mg | Iron: 5mg