The Thompson Kitchen

Approachable, everyday recipes

Crispy Gnocchi with Roasted Butternut Squash and Caramelized Onions

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Have you ever pan fried gnocchi so they’re crispy on the outside and soft on the inside? It’s my favorite way to eat gnocchi! I’ve been making gnocchi this way for a years – I posted a recipe for crispy gnocchi with pesto, roasted tomatoes, and goat cheese back in 2017, which I still love.

I have to say, there’s something about the combination in this recipe that I love. Cozy yet sophisticated, this is a dish I would be happy to get out at a restaurant. So bring the restaurant to your kitchen tonight. Pour a glass of wine, turn on some of your favorite music, and make this for dinner!

Crispy Gnocchi with Roasted Butternut Squash and Caramelized Onions:

  • 1 pound gnocchi – I buy it in a vacuum sealed package in the pasta aisle
  • 1 1/2 pounds butternut squash, cleaned and cut into about 1 inch cubes
  • 3 onions, cut into half moons
  • 3 sprigs fresh rosemary chopped – about 2 tablespoons chopped
  • 6 tablespoons olive oil, divided
  • Vegetable oil (to caramelize the onions)
  • About 1 tablespoon butter (to caramelize the onions)
  • Sea salt and pepper
  • 1/4 cup grated parmesan

Caramelize onions according to these directions: How to Caramelize Onions.

Preheat oven to 415 degrees. Toss the cleaned and cubed butternut squash with 2 tablespoons olive oil and salt and pepper to taste. Spread in an even layer on a roasting pan. Bake for 14-18 minutes, until golden on the pan side. Flip and bake for an additional 8-12 minutes, until soft all the way through and the other side is golden. Remove from the oven.

While the squash is roasting, boil the gnocchi according to the instructions on the package. Drain. In the skillet you caramelized the onions, remove the onions and pour 3 tablespoons olive oil and turn to medium heat. Pour in the drained gnocchi and season with salt and pepper to taste. Let cook for 4-5 minutes, until golden and crispy on one side. Flip and cook an additional 3-4 minutes, until golden on the other side. Remove from heat.

Toss the caramelized onions, roasted squash, crispy gnocchi, 1 tablespoon olive oil, and 1 tablespoon of the chopped rosemary together. Taste and adjust seasonings as needed. Serve in bowls topped with the grated parmesan and remaining chopped rosemary. I find this makes 3-4 large portions.

Enjoy!

Equipment: