Butternut Gnocchi

Ingredients

• 300 g Gnocchi
• 1 Butternut squash
• 100 g Smoked lardons
• 1 Shallot
• 1 gousse Garlic
• 200 ml Crème fraîche
• 40 g Grated cheese
• 1 c. à café Paprika
• Oil (A drizzle, for cooking the butternut squash)
• Salt (To season the butternut squash and the gnocchi cooking water)
• Water (For cooking the gnocchi; reserve a ladleful of the cooking water for the sauce)

Steps

1. 1

   Preheat the oven to 200 °C. Cut the butternut squash in half lengthwise and remove the seeds.

2. 2

   Using a knife, score the flesh of both halves in a crosshatch pattern to help them cook.

3. 3

   Place the shallot and garlic clove in the hollow of the butternut squash. Add a drizzle of oil and salt.

4. 4

   Roast for about 30 minutes at 200 °C, until the butternut squash is well roasted.

5. 5

   While the butternut squash is roasting, heat a dry frying pan and fry the lardons until crisp and well browned.

6. 6

   Set the crisp lardons aside.

7. 7

   Scoop out the flesh of the roasted butternut squash. Blend it with the crème fraîche and paprika until smooth and creamy.

8. 8

   Bring a pot of salted water to a boil. Cook the gnocchi in it, then drain them, reserving a ladleful of the cooking water.

9. 9

   In the pan used for the lardons, pour in the butternut squash sauce. Add a ladleful of the gnocchi cooking water and scrape the bottom of the pan well to loosen the browned bits.

10. 10

    Add the drained gnocchi to the sauce. Add the grated cheese and toss to coat the gnocchi well.

11. 11

    Scatter the crisp lardons over the top and serve.

Notes

The gnocchi cooking time is not specified; follow the instructions on the package. The size of the butternut squash is not specified.

Nutrition per serving

• main course
• autumn
• comfort food
• oven-baked
• vegetarian