Discover the ultimate autumn comfort meal with this Gnocchi with Roasted Butternut Squash Sauce, Bacon, and Sage recipe. This cozy dish combines tender gnocchi with a rich, creamy butternut squash sauce, crispy bacon, and fragrant sage, making it the perfect meal for chilly fall nights. Whether you're looking for a comforting dinner or something special to serve during the holidays, this dish is sure to impress.
Gnocchi with Roasted Butternut Squash Sauce, Bacon, and Sage is particularly popular during the autumn and winter months when butternut squash is in season. This dish embodies the flavors and warmth of fall, making it a favorite for cozy, comforting meals as the weather cools down. The sweet, nutty flavor of roasted butternut squash pairs beautifully with the savory elements of bacon and sage, creating a hearty dish that's perfect for chilly evenings.
If you like this warm comforting recipe, try out my Creamy Garlic Parmesan Steak Pasta, for a creamy, warming and indulgent pasta dish.
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Ingredients
Butternut Squash - This sweet and nutty squash is the star of the sauce, providing a smooth and rich texture that pairs perfectly with gnocchi. Its natural sweetness is enhanced by roasting, bringing out deeper, caramelized flavors.
Garlic - Roasting the garlic mellows its sharpness, adding a subtle, savory depth to the sauce that complements the sweetness of the butternut squash.
Paprika - A dash of paprika introduces a warm, earthy flavor that enhances the roasted squash and gives the sauce a slight smoky undertone.
Dried Thyme: This aromatic herb pairs beautifully with squash, adding a hint of earthiness and complexity to the dish.
Chili Flakes - Just a pinch adds a gentle kick, balancing the sweetness of the squash and creating a more dynamic flavor profile.
Olive Oil - Used to roast the squash and crisp up the sage and bacon, olive oil adds a rich, fruity undertone to the dish, tying all the flavors together.
Gnocchi - Soft, pillowy gnocchi serves as the perfect base for the creamy squash sauce, offering a satisfying, chewy texture in every bite.
Double Cream - A small amount of cream adds richness and smoothness to the sauce, making it luxuriously thick and creamy.
Bacon or Pancetta - Crispy bacon or pancetta provides a salty, savory contrast to the sweet, creamy sauce, adding both texture and flavor.
Fresh Sage Leaves - Fried sage leaves add a crisp, fragrant finish to the dish, their earthy flavor pairing perfectly with the roasted squash and bacon.
See recipe card for quantities.
Instructions
Preparing ingredients sauce
- Step 1: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking tray, cut side up. Drizzle with olive oil, then sprinkle with paprika, dried thyme, chili flakes, salt, and pepper. Place the garlic bulb, cut side up, on the tray with the squash. Roast in the oven for 1 hour, until the squash is tender and caramelized.
- Step 2: Once the squash is done roasting, allow it to cool slightly while you prepare the sage and bacon.
- Step 3: Heat a pan over medium-high heat with a small amount of olive oil. Fry the sage leaves until crispy, about 3 minutes.
- Step 4: Remove the sage and set it aside on a paper towel to drain. In the same pan, fry the bacon or pancetta until crispy. Remove and set aside.
For the Butternut Squash Sauce
- Step 1: Prepare the gnocchi according to the package instructions. Reserve two or three ladles of the starchy cooking water before draining the gnocchi. Scoop the Squash flesh from the skin and add it to a blender. Squeeze the roasted garlic cloves out of their skins and add them to the blender along with the double cream and some of the reserved gnocchi water (one ladle at a time). Blend until smooth, adding more water if necessary to reach your desired sauce consistency.
- Step 2: Drain the gnocchi and return it to the pot. Pour the butternut squash sauce over the gnocchi, stirring gently over medium heat for 2-3 minutes until the sauce thickens slightly and coats the gnocchi. Add the crispy bacon and stir to combine.
Hint: When blending the butternut squash sauce, start with less reserved gnocchi water than you think you'll need. You can always add more to reach the desired consistency, but it's harder to thicken the sauce if it becomes too runny.
Substitutions
Butternut Squash - Substitute with sweet potatoes or pumpkin for a similar sweet and creamy texture. Both options roast well and offer a slightly different flavor twist.
Garlic - If you don't have fresh garlic, use 1-2 teaspoon of garlic powder, adding it during the blending process. This still provides a savory depth without the roasting step.
Paprika - Swap with smoked paprika for a deeper, smoky flavor or cayenne pepper for more heat.
Dried Thyme - Replace with dried rosemary or oregano for a different herbaceous note.
Chili Flakes - Use ground cayenne or hot sauce for a spicier kick, or omit entirely for a milder sauce.
Olive Oil - Any neutral oil like vegetable or avocado oil works if you're out of olive oil.
Double Cream - Half-and-half or whole milk can be used, but the sauce will be slightly less rich.
Bacon or Pancetta - Turkey bacon or vegetarian bacon strips work well for a lighter or meat-free version.
Fresh Sage - Use dried sage, but reduce the quantity to 1 tsp, or substitute with fresh basil or parsley for a different flavor.
Variations
Spicy - To make a spicy gnocchi with butternut squash sauce, replace bacon with spicy chorizo, which adds a bold, smoky flavor that pairs well with the sweet squash sauce. Increase the chili flakes for an extra kick.
Vegetarian - Skip the bacon and enhance the flavor with sautéed mushrooms and caramelized onions. The mushrooms add a meaty texture, while the onions bring sweetness, complementing the roasted squash.
Spinach - dd a handful of fresh spinach to the sauce during the final cooking stage. The spinach wilts down, adding a vibrant color and a boost of nutrients.
Equipment
Skillet or cast iron
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the dish on the stove over low heat, adding a splash of milk or water to loosen the sauce. Alternatively, microwave in 1 minute intervals, stirring in between until heated through.
Top Tip
For an extra depth of flavor, try roasting the bacon or pancetta in the oven alongside the butternut squash. This allows the bacon to become even crispier while also infusing the squash with a subtle smokiness. Simply add the bacon to the dish and roast for the last 15-20 minutes of the squash's cooking time.
FAQ
Boiled gnocchi is soft and pillowy, while frying adds a crispy exterior with a tender inside. Both methods are delicious; it depends on the desired texture.
No, you don't need to peel butternut squash before roasting. The skin becomes tender and edible, or you can easily scoop out the flesh after cooking.
Yes, gnocchi absorbs sauce well, especially when tossed in a hot pan. Its soft, porous texture allows it to soak up flavors, making it perfect for rich sauces.
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Recipe
Gnocchi with Roasted Butternut Squash Sauce, Bacon and Sage
Equipment
- Large baking dish
- Large Pot
- Skillet or cast iron
- Blender
Ingredients
- 1 kg Butternut Squash, roughly chopped 2.2lbs
- 1 Garlic Bulb top cut off
- 1 teaspoon Paprika
- 1 teaspoon Dried Thyme
- 1 teaspoon Chili Flakes
- Pinch of Salt and Pepper
- 2 tablespoon Olive Oil
- 1 kg Gnocchi 2.2lbs
- ¼ cup Double Cream 60ml
- 200 g Bacon or Pancetta 7oz
- Handful of Fresh Sage Leaves
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking tray, cut side up.1 kg Butternut Squash, roughly chopped
- Drizzle the squash with olive oil, then sprinkle with paprika, dried thyme, chili flakes, salt, and pepper. Place the garlic bulb, cut side up, on the tray with the squash. Roast in the oven for 1 hour, until the squash is tender and caramelized.1 Garlic Bulb, 1 tsp Paprika, 1 tsp Dried Thyme, 1 tsp Chili Flakes, Pinch of Salt and Pepper, 2 tbsp Olive Oil
- Once the squash is done roasting, allow it to cool slightly while you prepare the sage and bacon.
- Heat a pan over medium-high heat with a small amount of olive oil. Fry the sage leaves until crispy, about 3 minutes.Handful of Fresh Sage Leaves
- Remove the sage and set it aside on a paper towel to drain. In the same pan, fry the bacon or pancetta until crispy. Remove and set aside.200 g Bacon or Pancetta
- Prepare the gnocchi according to the package instructions. Reserve two or three ladles of the starchy cooking water before draining the gnocchi. Scoop the Squash flesh from the skin and add it to a blender. Squeeze the roasted garlic cloves out of their skins and add them to the blender along with the double cream and some of the reserved gnocchi water (one ladle at a time). Blend until smooth, adding more water if necessary to reach your desired sauce consistency.¼ cup Double Cream, 1 kg Gnocchi
- Drain the gnocchi and return it to the pot. Pour the butternut squash sauce over the gnocchi, stirring gently over medium heat for 2-3 minutes until the sauce thickens slightly and coats the gnocchi. Add the crispy bacon and stir to combine.
