Baked Gnocchi with Acorn Squash, Fontina, and Crispy Breadcrumbs
Equipment
- Baking sheet
- Large pot
- 9x13 baking dish
- Mixing bowl
Ingredients
- 1 pound potato gnocchi
- 1 medium acorn squash, peeled, seeded, and cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 8 ounces Fontina cheese, shredded
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the oven to 425 degrees. Toss the acorn squash cubes with 2 tablespoons olive oil, minced garlic, salt, and pepper on a baking sheet. Roast for 25 minutes until the edges turn golden and the squash softens.
- While the squash roasts, bring a large pot of salted water to a boil. Cook the gnocchi according to package directions until they float, then drain and set aside.
- Lower the oven temperature to 400 degrees. In a large bowl, combine the cooked gnocchi with the roasted squash and half of the shredded Fontina. Stir gently to mix.
- Transfer the mixture to a greased 9-by-13-inch baking dish. Sprinkle the remaining Fontina evenly over the top.
- Stir the panko breadcrumbs with the melted butter and remaining tablespoon of olive oil in a small bowl. Scatter this mixture over the cheese.
- Bake for 15 to 20 minutes until the cheese bubbles and the breadcrumbs turn golden brown. Let the dish rest for 5 minutes before serving.
Notes
Roast the squash a day ahead and store it in the fridge to shorten prep time on busy nights. If the breadcrumbs brown too quickly, loosely cover the dish with foil for the last few minutes of baking. Leftovers reheat well in a 350-degree oven to keep the topping crisp.
Course: Main Course
Cuisine: Italian
Equipment: Baking sheet, Large pot, 9x13 baking dish, Mixing bowl
Cuisine: Italian
Equipment: Baking sheet, Large pot, 9x13 baking dish, Mixing bowl