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Butternut Squash Gnocchi with Pancetta and Sage

Sara
This Butternut Squash Gnocchi with Pancetta and Sage comes together in less than 10 minutes! It’s so creamy, comforting, and savory!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Cuisine Italian
Servings 2
Calories 549 kcal

Ingredients
  

  • 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!

Nutrition

Calories: 549kcalCarbohydrates: 69gProtein: 11gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.04gCholesterol: 19mgSodium: 767mgPotassium: 304mgFiber: 5gSugar: 2gVitamin A: 7451IUVitamin C: 15mgCalcium: 71mgIron: 7mg
Keyword butternut squash gnocchi, butternut squash gnocchi with pancetta and sage, gluten free gnocchi, gnocchi with pancetta and sage
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