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Baked Gnocchi with Butternut Squash, Crispy Bacon, and Sage - photo 1
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Baked Gnocchi with Butternut Squash, Crispy Bacon, and Sage

Pikantne Dania główne Italian Cuisine Lunches 50 min Easy 16 wyświetleń ~27.19 PLN - (0)
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Description

This dish is the essence of autumn on a plate and the perfect answer to the question 'what's for dinner today?'. It is a modern interpretation of classic Italian dumplings, where instead of traditional boiling, the gnocchi are baked on a single tray with seasonal additions. The combination of sweet, creamy butternut squash, intensely salty and crispy bacon, and aromatic, slightly earthy sage creates an incredibly harmonious and rich flavor composition. The whole is complemented by bold parmesan, which, as it melts, adds depth of umami to the dish. The dish is not only delicious but also incredibly simple to prepare – most of the work is done by the oven. It’s an ideal choice for a quick yet impressive meal in the middle of the week or for a casual dinner with friends.

Składniki (12)

Servings:
4
  • Potato gnocchi 500 g
  • butternut squash 600 g
  • Boczek wędzony parzony 150 g
  • Red onion 150 g
  • Garlic 3 ząbki
  • Fresh sage 0.5 pęczek
  • Extra virgin olive oil 0.2 łyżek
  • Parmesan cheese 40 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
  • Walnuts 30 g
💰 Szacowany koszt dania: ~27.19 PLN (6.80 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

First, preheat the oven to 200°C, setting it to the convection function. Prepare a large, flat baking tray. Now, let's take care of the vegetables. First, wash the butternut squash thoroughly, then peel it using a sturdy vegetable peeler or a sharp knife. Cut it in half lengthwise and, using a large spoon, vigorously scoop out the seeds and the fibrous flesh surrounding them. Cut the cleaned squash into even cubes about 1.5-2 cm on each side. Peel the red onion from its outer layers and cut it into thick wedges. Peel the garlic cloves and finely chop them. Cut the bacon into strips about 1 cm wide. Finally, separate the sage leaves from the tough stems.

Ingredients: butternut squash, Red onion, Garlic, Boczek wędzony parzony, Fresh sage
The safest way to peel a hard pumpkin is to cut off its ends, stand it upright on a cutting board, and slice the skin off with a sharp knife from top to bottom. Always be careful with your fingers!
2

On the prepared baking sheet, spread out the chopped pumpkin, onion, minced garlic, and bacon. Add the gnocchi straight from the package – you don't need to cook them beforehand, that's the magic of this recipe! Drizzle everything evenly with olive oil, add about 2/3 of the prepared sage leaves, season with salt, freshly ground pepper, and if you like spicier flavors, chili flakes. Now, using clean hands, mix all the ingredients thoroughly directly on the sheet. Make sure each piece is evenly coated with oil and spices. Finally, spread everything out in a single, even layer across the entire surface of the sheet.

Ingredients: Potato gnocchi, butternut squash, Red onion, Garlic, Boczek wędzony parzony, Extra virgin olive oil, Fresh sage, Salt, Pieprz czarny świeżo mielony, Chili flakes
It is crucial that the ingredients form a single layer. If they are piled on top of each other, instead of baking appetizingly, they will start to steam and will not achieve the desired crispiness. If you have too many ingredients for one baking tray, it's better to use two smaller ones.
3

Place the baking tray in the preheated oven at 200°C and bake for about 25-30 minutes. To ensure even baking, halfway through this time (after about 15 minutes), carefully remove the tray from the oven and use a wide spatula to stir all the ingredients. This way, each side will have a chance to brown nicely. The dish is ready when the pumpkin is fully soft (you can check this by piercing a piece with a fork), the bacon is deliciously crispy, and the gnocchi are golden and have slightly browned, crispy edges.

Remember that every oven works a little differently, so keep an eye on the dish towards the end of baking. If you notice that the ingredients are starting to brown too much, you can gently lower the temperature or cover the tray with aluminum foil.
4

When the dish is perfectly baked, carefully remove the tray from the oven. Without delay, sprinkle everything with freshly grated Parmesan, the remaining fresh sage leaves, and, for added texture, optionally chopped walnuts. Gently mix everything with a spatula so that the cheese slightly melts from the heat of the dish and coats the ingredients. Serve immediately, either plating portions on plates or placing the entire tray on the table for everyone to help themselves as much as they want.

Ingredients: Parmesan cheese, Fresh sage, Walnuts
For the best flavor, use Parmesan cheese in one piece and grate it on a fine grater just before serving. It has an incomparably more intense taste and aroma than pre-grated cheese from a bag.

Fun Fact

💡

Gnocchi, although associated with Italy, have their counterparts in many European cuisines, including Polish kopytka and Czech knedliki. Baking gnocchi instead of boiling is a modern technique that gives them a fantastic, slightly crispy texture on the outside while keeping them soft on the inside.

Best for

Szybki obiad w tygodniu Kolacja ze znajomymi Jesienny comfort food Gdy nie wiesz, co ugotować

Tips

🍽️ Serving

The dish is complete on its own. It can be served with a light arugula salad drizzled with lemon vinaigrette to balance the richness of the flavors. It pairs wonderfully with a glass of dry white wine, such as Pinot Grigio.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. It's best to reheat them in a pan with a little oil or briefly in a hot oven to restore the crispiness of the gnocchi and bacon. Reheating in the microwave will make the gnocchi rubbery.

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