☰ menu   

Butternut Squash Gnocchi with Stilton



Butternut Squash Gnocchi with Stilton

Jackie Botto
Tender and crispy gnocchi are lightly coated in a creamy Stilton sauce. You can make and boil the gnocchi ahead of time and freeze them for later use.
Servings 4


  • 1 ½ cups cooked butternut squash mashed
  • ½ cup ricotta
  • ¼ cup Parmigiano Reggiano finely grated
  • 1 egg beaten
  • ½ teaspoon kosher salt
  • ¼ teaspoon nutmeg
  • 2 ½ cups all-purpose flour
  • 4 ounces pancetta finely diced
  • 1 cup baby spinach
  • 2 tablespoons salted butter
  • 8 ounces Stilton crumbled


  • ►Combine squash, ricotta, Parmigiano Reggiano, egg, salt and nutmeg in a large bowl. Fold in flour a little at a time until dough is slightly stiff, but still sticky.
  • ► Divide dough into eight equal pieces on a lightly floured surface. Roll each piece into a long rope, about an inch in diameter. Using a knife or bench scraper, cut each rope into 3/4-inch pieces. Transfer to baking sheet.
  • ►Bring a large pot of salted water to a boil. Working in batches, cook gnocchi until tender, stirring occasionally, about 5 minutes. Use a slotted spoon to transfer cooked gnocchi to a clean baking sheet to cool.
  • ►Fry pancetta in a large skillet over medium-high heat until crisp and brown, about five minutes. Using a slotted spoon, remove pancetta but reserve rendered fat. Set aside.
  • ►Add gnocchi to pan and cook until golden brown, flipping once, about 2-3 minutes per side. Stir in spinach until just wilted. Remove from heat.
  • ►Melt butter in a small saucepan. Stir in Stilton until combined. Add mixture to gnocchi and toss gently to coat gnocchi with sauce. Serve warm with crispy pancetta on top.

Jackie Botto

Jackie Botto is the food stylist and photographer for the Philadelphia cheese mecca, Di Bruno Bros. and the curator of their blog series, In the Kitchen with Jackie.

Leave a Reply