Description
Gnocchi au potimarron is a comforting Italian dish that pairs fluffy potato dumplings with the sweet, nutty flavor of roasted potimarron squash. This vibrant recipe is perfect for chilly evenings or festive gatherings, offering a creamy texture and aromatic ingredients that will impress your guests. With simple steps and minimal prep time, this dish transforms any meal into a cozy celebration of flavors.
Ingredients
Scale
- 1 medium potimarron squash (about 2 cups cubed)
- 1 package (16 oz) store-bought gnocchi
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 8 fresh sage leaves
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the potimarron in half, scoop out seeds, and cube it. Toss the cubes with olive oil, salt, and pepper.
- Spread the squash on the baking sheet and roast for 25-30 minutes until tender and golden brown.
- Boil salted water in a large pot and cook the gnocchi until they float (about 2 minutes). Drain.
- In a pan over medium heat, sauté minced garlic and sage in olive oil until fragrant.
- Combine roasted squash, gnocchi, sautéed garlic, and sage in the pan. Add Parmesan cheese, mixing gently to coat.
- Serve immediately, garnished with additional sage if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 8mg
Keywords: - For variations, substitute potimarron with butternut squash or sweet potatoes. - Add crispy pancetta or toasted nuts for an extra crunch. - Leftovers can be stored in an airtight container in the fridge for up to three days.