Butternut Squash Gnocchi with Pancetta and Sage
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 2 1x
- Category: Main Dish
- Cuisine: Gluten Free, Italian
Ingredients
Scale
- 340 grams Mini Gnocchi (I used DeLallo gluten free brand)
- 2 Tbs EVOO
- 2 oz diced Pancetta
- 12 Sage Leaves
- 1 cup Butternut Squash Sauce
- Shredded Parmesan Cheese
Instructions
- Bring water to a boil for the Gnocchi, while you’re waiting for this, start cooking the Pancetta and Sage
- Note: Gnocchi cooks very fast, so don’t add it to the boiling water until the last few minutes the Pancetta and Sage are done)
- In a large frying pan add EVOO and heat over med heat
- When oil is shimmering add Pancetta and Sage
- Sauté 5-8 minutes until Pancetta is cooked through and Sage is crispy
- Cook Gnocchi as directed on package
- Drain but save about 1/2 a cup of pasta water to add to the sauce
- Add Gnocchi to frying pan and turn heat to med/high
- Add Butternut Squash Sauce and a bit of the pasta water to create your desired consistency for the sauce thickness
- Cook 2 minutes stirring constantly so everything mixes well
- Sprinkle with Parmesan Cheese and serve immediately
- Enjoy!
