with butternut squash, brown butter, pancetta and sage
January 31, 2020
Heat oven to 425ºF. In a bowl toss the butternut squash with olive oil and season with salt & pepper. Spread on a baking sheet. Roast until tender, about 25 to 30 minutes.
In a sauté pan over medium heat, cook pancetta until the fat has rendered and is brown and crisp, about 10 minutes. Remove from the pan and drain on a paper towel-lined plate.
Bring a large pot of salted water to the boil. Pour in the gnocchi and cook, until they rise to the top, about 3 minutes. Drain gnocchi and return to the pot.
Return the medium sauté pan to the heat over medium. Add the butter and melt. Add sage then continue to cook butter, until toasty-brown color and has a nutty aroma.
Pour the brown butter over gnocchi, stirring to combine. Add butternut squash and pancetta and stir again, then season with salt and pepper. Top with sage and finish with a squeeze of the lemon juice.