Home Cook: Rosaria Manchese's baked gnocchi
Ingredients
Gnocchi
Butternut squash
Guanciale
Olive oil
Springs of rosemary
Cloves of Garlic
Parmigiano
Scamorza cheese
Jar of black olives
Salt
Method
Roast the Butternut Squash
Place the cubed squash on a baking-paper-lined tray.
Drizzle with olive oil and add sprigs of rosemary and the garlic cloves.
Roast at 180°C for 45–60 minutes, mixing occasionally, until soft and caramelised.
Transfer everything to a blender and blend for 1 minute until creamy.
Add a drizzle of fresh olive oil.
Pour into a pot and set aside.
Prepare the GuancialeCut guanciale into small bites and cook on low heat until crispy. No oil needed for pan.Set aside.
Make the Olive PowderRinse the black olives and place them in a microwave-safe bowl.Microwave in short bursts, stirring, for 2–3 minutes until dried.Blend into a fine powder.
Cook the GnocchiBring salted water to a boil.Cook gnocchi according to the package — or slightly less — so they stay al dente.Lift them out with a spider directly into the pot with the squash purée.Add a splash of pasta water to loosen and make it creamier.
Combine EverythingAdd scamorza, Parmigiano, and the cooked guanciale.Mix well until melty and combined.
BakeSpoon into ramekins.Sprinkle Parmigiano on top.Bake at 200°C for 20 minutes, until golden and crispy.
Finish & ServeSprinkle the olive powder on top.Serve hot.
