Creamy Butternut Squash Gnocchi with Mozzarella
Creamy and cheesy Italian dish made with a butternut squash cream and potato gnocchi.
Equipment
- Oven
- Ceramic or glass baking dish
Ingredients
- 4 tbsp extra virgin olive oil
- 1 whole garlic clove
- 1 whole red chili pepper
- 2 1 lb packages DeLallo Potato Gnocchi
- 1 whole butternut squash
- 1 package Galbani Fresh Mozzarella
Instructions
Ingredient Prep:
- Using a paring knife or tool, cut off all the hard outer skin from the butternut squash.
- Slice off pieces from the outer squash, leaving the internal core as we will not use it.
- Cut the good pieces of squash into ½ cubes.
- Peel the garlic clove and slice it in half.
- Cut the dried red chili pepper in half.
Cooking:
- Preheat your oven to 375°
- In a large pot, heat the olive oil on a medium-high heat and add the garlic and chili pepper.
- Cook the garlic and chili pepper for about 2 minutes or until the garlic turns a blondish color.
- Remove the garlic and chili pepper and add the chopped butternut squash.
- Cook the butternut squash for about 5 minutes while stirring frequently.
- Add enough water into the pot to cover the squash and bring to a boil. Add the salt and boil for 10 minutes.
- Remove the pieces of butternut squash and place them into a blender. Blend the squash until a cream forms. Add water as necessary to get a creamy texture.
- Add more water to the pot and then bring to a boil.
- Add the gnocchi and cook for 2-3 minutes.
- Once the gnocchi are done, using a ladle, place a little bit of the butternut squash cream into the baking dish to cover the bottom.
- Add a few gnocchi and sprinkle a little bit of the mozzarella cheese on top. Add another layer of sauce.
- Repeat this process until you have created several layers and have used all your gnocchi and sauce.
- Place the baking dish into the oven and cook for 20 minutes.
- Once finished, removed the baking pan and stir the gnocchi so the mozzarella cheese evenly. Buon Appetito!