Roast Squash, Tomato Gnocchi with Brown Butter Sauce + Crispy Shallots

After a busy day, this hearty dish of roast squash, tomatoes, gnocchi, and a nutty brown butter sauce is the perfect comfort food. The crispy shallots add a delightful crunch and depth of flavour. It’s a warm and cosy meal that’ll make your day better.

Serves: 2

Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins

Ingredients

For the Gnocchi & Roasted Vegetables:

• 3 tbsp olive oil

• 1 whole butternut squash, peeled and cut into 2cm cubes (I used 3/4 of the squash and saved the rest for another day)

• 200g cherry tomatoes, halved

• Salt and pepper to taste

• 250g gnocchi (I recommend @latuapasta)

• 1 ball mozzarella

• Grana Padano for grating

For the Quick Brown Butter Sauce:

• 45g unsalted butter

• 1 tbsp olive oil

• A handful of fresh rosemary leaves

• 4 garlic cloves, thinly sliced

For the Crispy Shallots:

• 3 shallots, thinly sliced

• 500ml sunflower oil for frying

Method

Step 1: Roast the Vegetables

1. Preheat the oven to 190°C (fan).

2. Place the butternut squash cubes, cherry tomatoes, olive oil, salt, and pepper on a large baking tray. Toss to coat.

3. Roast for 35 minutes or until the vegetables are soft and cooked through.

Step 2: Prepare the Crispy Shallots

1. Heat a medium saucepan over high heat and pour in the sunflower oil.

2. When hot, add the sliced shallots and fry for about 4 minutes or until golden.

3. Turn off the heat and use a metal sieve to remove the crispy shallots from the oil, placing them onto a paper towel to drain.

Step 3: Cook the Gnocchi

1. Boil a pot of salted water and cook the gnocchi according to the package instructions, until they rise to the top of the water.

Step 4: Make the Brown Butter Sauce

1. While the gnocchi cooks, set a large frying pan over medium-high heat and melt the butter.

2. Let the butter simmer until it turns golden and gives off a nutty, hazelnut aroma.

3. Add 1 tbsp olive oil, garlic, and rosemary to the pan. Simmer gently for 1-2 minutes.

Step 5: Combine Everything

1. Once the gnocchi is cooked, transfer it straight into the brown butter sauce, adding 3-4 tbsp of starchy pasta water.

2. Toss in the roasted vegetables and stir everything together for a few seconds. Season to taste.

Step 6: Plate Up

1. Divide the gnocchi and roasted vegetables between two plates.

2. Tear half a ball of mozzarella over each dish and grate Grana Padano on top.

3. Finish with the crispy shallots and serve immediately!

The ultimate feel-good meal. Let me know if you make it!