Butternut Squash Gnocchi

Ingredients

• 300 g gnocchi
• 1 butternut squash
• 100 g smoked bacon lardons
• 1 shallot
• 1 garlic clove
• 20 cl crème fraîche
• 1 tsp paprika
• oil (a drizzle)
• salt (for the roasted butternut squash and the gnocchi cooking water)
• gnocchi cooking water (one ladleful, to loosen the sauce)
• 40 g grated cheese (a handful; variety not specified)

Steps

1. 1

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

2. 2

   Score the flesh of both halves in a crosshatch pattern with a knife to help them cook.

3. 3

   Place a shallot and a garlic clove in the hollow of the butternut squash, then add a drizzle of oil and some salt.

4. 4

   Roast the butternut squash for approximately 30 minutes, until well roasted.

5. 5

   Meanwhile, fry the lardons in a hot skillet without added fat until crisp. Set them aside.

6. 6

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

7. 7

   Cook the gnocchi in a saucepan of salted boiling water, then drain them, reserving one ladleful of the cooking water.

8. 8

   In the same skillet used for the lardons, pour in the butternut squash cream. Add one ladleful of the gnocchi cooking water and scrape the bottom of the skillet to release the browned bits.

9. 9

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

10. 10

    Top with the crispy lardons and serve.

Notes

The transcript indicates approximately 30 minutes of oven cooking at 200 °C, but does not specify the gnocchi cooking time. The quantity of butternut squash is not given by weight; the weight and corresponding nutritional values are estimates for an average butternut squash.

Nutrition per serving

• main course
• autumn
• comfort food
• oven-roasted
• not vegetarian
• contains gluten
• contains dairy
• pork