Butternut Squash Baked Gnocchi…Re-Blog

Hello Everyone!!

I am doing a little maintenance on my blog and have noticed some of my first recipes needed re-working ;-),  I was just getting use to blogging but looking back now they were a little messy!!

To start with I have cleaned up my gnocchi recipe this was one of my first recipes to upload.

It is a great one for winter so best time of year to share with you again…. I have also added a printer friendly option.

Please see below for the recipe…..enjoy ❤

Butternut Squash Baked Gnocchi

This recipe is a true winter warmer, I first made this dish last November on a cold London weekend, its hearty and warming. It became a quick favourite dish of my friends and I made this over and over again. It’s tasty, hearty and not too bad in the calorie stakes ;-).

I love gnocchi but prefer it when it is made with squash, its lighter and has a sweeter taste.

The tomato base has a smoked paprika taste like a goulash, the gnocchi should melt in your mouth and the mozzarella on top should be gooey, this dish is eaten with crusty bread, you can just dip it right in the pan!!!!

Now I am living in Spain and although the weather is much warmer it’s still nice to have a bit of comfort especially when you can just get the ingredients from the garden :)……



butternut squash

plain flour approx 2 cups


salt & pepper

Tomato Sauce:

drizzle of olive oil

fresh tomatoes approx 5/6

fresh thyme

2 garlic cloves grated

1 onion diced

1 celery stick diced

1 red pepper diced

1 tbsp dark brown sugar

1/2 tso smoked paprika

1 tsp paprika

1/2 heap tsp red pesto

1 red chilli chopped (de-seed if you need it milder)

a handful of chopped fresh parsley

1/2 pint good quality chicken stock

drizzle of double cream approx 3/4 fl. oz


salt & pepper


Heat the oven to 180 degrees.

Cut the squash in half keeping on the skin, reserve the seeds for later. Place flesh side down into an oven dish and fill with about an inch of water. Cook in the oven until soft…approx 25 minutes. Keep the oven on when done you will need this later.

Make the Tomato sauce whilst this is cooking. Sprinkle the brown sugar on the chopped tomatoes and set aside.

It is easy and cheap to buy chunks of Pancetta like the below image in Spain, you can just use regular chopped Pancetta from the supermarkets in the UK.



Alternatively use Chorizo sausage diced.

To make the sauce place the chopped Pancetta into a heated pan and cook until brown.

With a slotted spoon remove this and set aside. Add the Onions and Celery to pan and turn heat down, soften these but do not brown. There should be enough oil from the meat but if not add a little olive oil.

Once soft add Garlic, chilli and both paprika’s.

Cook for a few minutes then add the pesto. Then add the fresh tomatoes, stock and season well. Let this simmer for 15-20 minutes the longer the better.

Once the Tomatoes are soft add in the Red Pepper and Thyme leaves. Then drizzle in the cream.

Cover and set this aside.

Once the squash is soft blitz into a puree and season well.


Blitzed  up squash

In a bowl place in the squash and start to mix in plain flour, for a whole squash I would say approx 2 cups of flour but I add it in heap spoon at a time until it forms a dough. Try not to over work this as the less you mix the lighter the gnocchi dough.

It makes a sticky dough but once it comes together it’s ready.

Gnocchi dough

Once you get a dough like texture empty onto a lightly floured surface. Knead dough jusytenough to bring it together.  Now you need to start rolling this into long sausages, this makes a lot of gnocchi you may want to half the dough and freeze half. I would say half the dough serves 4 people.

Roll out into long sausage and cut into little nuggets.

Boil a large pan of salted water and drop in the nuggets a handful at a time cook for 5/8 minutes once they float to the top they are cooked, then drop them into the tomato sauce.

Keep this pan bubbling away whilst you cook all of your Gnocchi in the boiling water. Dropping the cooked Gnocchi straight into the Tomato sauce.

Once all the Gnocchi is in the pan rip the Mozzarella into chunks and place on top of the sauce, sprinkle over the parsley then place in the oven and bake for 20-25 minutes or until the cheese is browning and bubbling.

The last 10 minutes of cooking get the seeds that you set aside and place on an oven tray and roast.

Sprinkle these over the dish once the cheese has melted and browned, serve up with crust bread!!


Baked 🙂


Lulu xxxx

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