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Plated Gnocchi with Butternut Squash Pesto with fork
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GNOCCHI WITH BUTTERNUT SQUASH PESTO (PESTO DI ZUCCA)

Homemade Paleo Gnocchi with fresh Pesto di Zucca. Perfect for fall! This Italian pesto recipe is made with roasted butternut squash, walnuts, ricotta, rosemary, nutmeg, and EVOO. Such a nutrient-dense meal and so flavorful!
Prep Time10 minutes
Cook Time15 minutes
Roasting Butternut Squash50 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Italian
Keyword: Butternut Squash, Grain-free Gnocchi, Paleo Gnocchi, Pesto di Zucca, Zucca
Diet: Gluten-free, Grain-free
Servings: 4 people
Calories: 490kcal

Equipment

  • Food Processor

Ingredients

  • 12 ounces gnocchi see my recipe for "Paleo Sweet Potato Gnocchi"
  • 24 ounces butternut squash roasted, cooled off, peeled and seeded
  • 4 tbsp ricotta
  • 3 tbsp walnuts
  • 2 tbsp rosemary fresh
  • 1/8 tsp nutmeg
  • 1/4 tsp Himalayan salt adjust to taste
  • 2 tbsp olive oil extra virgin
  • 3 ounces smoked pancetta substitute bacon, if you don't find pancetta
  • 2 shallots minced
  • 1 sprig sage
  • black pepper to taste
  • 1 lemon only the zest
  • 1 sprig basil fresh, for garnish

Instructions

BUTTERNUT SQUASH PESTO (Pesto di Zucca)

  • Preheat oven to 375 F
  • Cut the butternut squash in half, sprinkle halves with salt and place them face up in the oven to roast for 50 minutes to 1 hour
  • Let the butternut squash cool off before peeling and seeding it (you could peel and seed it before roasting it, but I find it much easier to do it once it's roasted)
  • Place the butternut squash, ricotta, walnuts, nutmeg, salt, pepper, rosemary leaves, and olive oil in a food processor or blender. Blend until smooth and creamy. Set aside

"SOFFRITTO"

  • Chop the pancetta in small pieces and let it saute/sweat in a heated saute pan until golden
  • Mince the shallots and add them to the pan
  • Tear a few leaves off the sage sprig and coarsely run a knife through them. Add them to the pan along with the sprig
  • After a few minutes, when the soffritto is almost brown and the pancetta has released its fat, remove from the stove and set aside

GNOCCHI

  • Bring a large pot of water to a boil
  • Add the gnocchi to the pot and stir (it's better to add the gnocchi a few at a time, so they don't stick together)
  • When the gnocchi rise to the surface they are ready to be removed from the water and drained

GNOCCHI WITH BUTTERNUT SQUASH PESTO

  • Add the drained gnocchi to the pan with the soffritto and mix well until the gnocchi are completely coated
  • Spread a generous amount of the pesto onto a serving dish. Place the gnocchi on top
  • Finish with freshly grated lemon zest and garnish with basil leaves

Notes

NOTE: If you're using store-bought gnocchi, follow the instructions on the packaging. However, as a rule of thumb, the gnocchi can be removed and drained right after the rise to the surface. If you want to try and make your own gnocchi, get my easy recipe for delicious and healthy "Paleo Sweet Potato Gnocchi"

Nutrition

Serving: 80g | Calories: 490kcal