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 Guanciale
Cut guanciale into small bites and cook on low heat until crispy. No oil needed for pan.
Set aside.
Make the Olive Powder
Rinse 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 Gnocchi
Bring 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 Everything
Add scamorza, Parmigiano, and the cooked guanciale.
Mix well until melty and combined.
Bake
Spoon into ramekins.
Sprinkle Parmigiano on top.
Bake at 200°C for 20 minutes, until golden and crispy.
Finish & Serve
Sprinkle the olive powder on top.
Serve hot.
