Butternut Squash Gnocchi with Pancetta and Sage


  • 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


  1. Bring water to a boil for the Gnocchi, while you’re waiting for this, start cooking the Pancetta and Sage
  2. 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)
  3. In a large frying pan add EVOO and heat over med heat
  4. When oil is shimmering add Pancetta and Sage
  5. Sauté 5-8 minutes until Pancetta is cooked through and Sage is crispy
  6. Cook Gnocchi as directed on package
  7. Drain but save about 1/2 a cup of pasta water to add to the sauce
  8. Add Gnocchi to frying pan and turn heat to med/high
  9. Add Butternut Squash Sauce and a bit of the pasta water to create your desired consistency for the sauce thickness
  10. Cook 2 minutes stirring constantly so everything mixes well
  11. Sprinkle with Parmesan Cheese and serve immediately
  12. Enjoy!
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