Gnocchi with Acorn Squash and Pancetta is a pasta dish hearty enough for a main meal. A great pasta dish with lots of flavor.
I’ve always heard that gnocchi is easy to make, but I would rather spend time on the flavors than the pasta itself, especially since I can get it fresh at Giacamo’s in Greensboro. Frozen will also work fine in this dish. Trying to veer away from so many sweet potato dishes, acorn squash is a nice change of pace. It’s easier to cut than a butternut squash and flavorful by itself, but also blends well with other ingredients.
Pancetta is one of my favorite things to add when you are looking for something to give a dish some punch. Just a little can transform a dish. With acorn squash, pancetta and gnocchi how can this not be fabulous. The recipe called for camembert cheese but they were out at the grocery and I am not a big fan, so I used a very mild brie. Any cheese could be used but I liked how the brie melted and added just a little flavor without overpowering the rest of the dish. This could be a side, but I served it as a main dish. Another great recipe from Best Cookbook Ever.Print
Gnocchi with Acorn Squash and Pancetta
- Category: Entree
- 1 acorn squash
- 1 tablespoon olive oil
- 4 ounces pancetta, diced
- 1 yellow onion, diced
- 1 clove garlic, minced
- 6 ounces cremini mushrooms, sliced
- 1/4 cup dry white wine
- 1 teaspoon fresh thyme
- 1 pound gnocchi
- 2 ounces mild brie
- 1 teaspoon sherry vinegar
- Cut acorn squash in half and scoop out seeds. Cook in microwave or oven, until just tender but not mushy. If roasting in the oven, cut in half and brush with olive oil and salt and cook face down on parchment lined pan, sprinkling with 1/4 cup water. Cook for 30-45 minutes at 350º. If microwaving place face down on plastic wrap and cook for 5-10 minutes. Let cool, remove skin and cut into bite-size chunks.
- Cook gnocchi in boiling water as directed. Drain reserving some of the water.
- In a large frying pan, heat 1 teaspoon olive oil over medium heat and add pancetta cooking until starting to brown, about 5 minutes. Add the onion and garlic and cook until the onions are soft, about 5 more minutes. Add the mushrooms and cook, stirring often, until they are soft and the pancetta is crispy, 5 more minutes. Adjust the heat so the pancetta doesn’t burn.
- Pour in the wine and stir to scrape any browned bits on the bottom of the pan. Stir in the thyme and remove from the heat. Add gnocchi, squash, cheese and vinegar and toss until warmed through. Add some of the reserved pasta water if it seems dry.
- The recipe called for camembert cheese, I used a very mild brie.
- Adapted from Best Ever Cookbook