Eight ingredients, plus pantry staples. That's all it takes to make an entire meal from scratch. Add in a good bottle of wine for $20 or less, and you've got a feast for family or friends.
Plushly tender, with a satisfying chew, gnocchi carries a sense of indulgence that feels just right for cozy season. Especially during fall and winter, it deserves a sauce that’s equally comforting, like this one starring a silky base of butternut squash purée. Between the aromatic sage and the caramelized nuttiness of roasted squash, the flavor profile is perfectly on point for this time of year.
This recipe lightly draws inspiration from the beloved penne alla vodka: It starts with a flavorful base of pancetta and alliums, and it finishes with a touch of cream. Here though, wine deglazes the pan instead of vodka, and roasted butternut squash purée joins the pan instead of tomato paste. The result is a vibrantly colored (and flavored) dish that’s deeply satisfying, simple to prepare and easy to adjust according to the ingredients you have on hand.
The nice thing about this recipe is that the only step that takes significant time is roasting the squash, and nearly all of the prep can be done while that’s happening. The roasted squash purée can also be made a day or two in advance and kept in an airtight container in the fridge, cutting the dinnertime cooking to just about 20 minutes or so.
Chardonnay works wonderfully with this dish; look for one that melds some richness with a bright, zippy side, like this affordable pick from Argentina: Bodega Catena Zapata Chardonnay Mendoza 2022. Its hints of herbs help amplify the sage and other savory components in the sauce. This bottling offers the citrus and mineral profile for which Argentine Chardonnays are known, while a note of spiced fruit adds to the seasonal vibe of the meal.
Gnocchi with Butternut Squash Sauce
Pair with a Chardonnay from Argentina such as Bodega Catena Zapata Chardonnay Mendoza 2022 (87 points, $20)
Prep time: 5 minutes
Cooking time: 55 minutes
Total time: 1 hour
Approximate food costs: $40
Ingredients
- 1 pound butternut squash, halved lengthwise and seeded*
- 2 tablespoons olive oil, divided
- Salt
- 14 ounces gnocchi
- 1 small white onion or 2 medium shallots
- 2 garlic cloves
- 1 tablespoon salted butter
- 1 cup water, vegetable stock or chicken stock
- 2 ounces diced pancetta
- 2 sage leaves
- 1/4 cup dry white wine
- 2 tablespoons heavy cream or whole milk
- Parmesan, grated or shaved for garnish
*Heads up: A 1-pound butternut is on the small side of the conventional squash you’ll find at most grocery stores.
1. Preheat the oven to 425° F. Place the squash halves on a rimmed baking sheet and coat the insides with 1 tablespoon of olive oil. Season with salt, arrange cut-side down and roast until tender, about 25 to 30 minutes. (You can check the tenderness by sticking a fork or cake tester into the thickest part of the squash.) Transfer the roasted squash to a plate to cool.
2. Meanwhile: Boil the gnocchi according to the package instructions, drain and set aside. Chop the onion or shallots and thinly slice the garlic.
3. When the squash is cool enough to touch, use a spoon to scoop the flesh into a large food processor or a blender. Add the butter and the water or stock, then blend until homogenous and very smooth, about 1 minute. You may need to scrape down the sides of your vessel with a rubber spatula to ensure everything gets evenly combined. Taste and season with salt.
4. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the pancetta and cook for about 3 minutes until crispy. Add the onions (or shallots), garlic and sage leaves. Season with salt and cook for 5 to 7 minutes, stirring occasionally, until the onions are softened and starting to brown. Deglaze the pan with wine and let cook for 2 more minutes, then discard the sage.
5. Stir in the squash purée and cook for 2 minutes. Stir in cream, taste and add more salt if needed. Fold in the gnocchi. Transfer to bowls or plates, top with cheese and serve. Serves 4-6.
