Bacon & Fennel Butternut Gnocchi Recipe
A delicious fall dinner recipe with all the best fall flavors – roasted fennel and butternut gnocchi with bacon, arugula, pistachios, and lots of garlic, seasoned with smoked paprika, thyme, and rosemary. This aromatic roasted butternut recipe is full of incredible flavors and textures! Pair this gnocchi recipe with my Roasted French Garlic Chicken recipe.
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Ingredients for Bacon Butternut Gnocchi
Here are my tips for the main ingredients you’ll need to make this delicious butternut gnocchi. Find the full list of ingredients in the printable recipe card below.
- Gnocchi – I get freshly-made gnocchi at Whole Foods; packaged gnocchi works great, too.
- Butternut Squash – this sweet and nutty squash is my favorite, but just about any type of pumpkin or squash will work well.
- Fennel – when roasted, the anise flavor in the fennel really mellows out!
- Bacon – smoky bacon will add tons of flavor!
- Arugula – you can also use spinach or kale.
- Thyme & Rosemary – fresh herbs add the most flavor and aroma.
- Pistachios – these add a little bit of crunchiness to the dish! You can use other nuts, too.
Supplies & Tools for the Recipe
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Preparing the Roasted Butternut & Fennel
Here’s how to put this easy butternut gnocchi dish together:
- Preheat the oven to 425°F and line a large baking sheet with parchment paper or a silicon mat.
- Rinse the fennel, trim off the green top, trim the bottom, then thinly slice the fennel bulb. Transfer the sliced fennel to the baking sheet. Save the greens for garnishing the dish later.
- Use a peeler to remove the butternut squash peel. Split the squash in half and scoop out the seeds. Using a sharp and sturdy chef’s knife, cube the squash into small, ½-inch to 1-inch pieces.
- Sprinkle the sliced shallot and garlic over the squash and fennel. Drizzle with a generous amount of oil, then season with salt, pepper, rosemary, thyme, and smoked paprika. Toss everything together and spread in an even layer.
Roasting Instructions for Butternut & Fennel
Cover the sheet pan tightly with foil and roast the squash and fennel at 425°F for 25 minutes. Remove the foil and continue to roast until the squash is golden-brown and fork tender.
Use the oven broiler set to ‘high’ for a few minutes to caramelize the edges of the veggies.
Preparing the Bacon & Gnocchi
While the squash and fennel are roasting, you can get started on the second part of this recipe.
- Preheat a large, non-stick frying pan over medium heat. Add the diced bacon and fry until the bacon bits are golden brown and crispy.
- Meanwhile, cook the gnocchi: bring a large pot of salted water to a boil. Add the gnocchi into the boiling water and cook according to package instructions, typically 2 to 4 minutes. Once the gnocchi start floating to the top, it’s ready.
- Use a skimmer to remove it from the water and add directly into the hot pan with the bacon bits.
- Add the butter, then fry the bacon for 4 to 6 minutes, tossing it periodically, until golden.
- Next, add the arugula or greens. Toss the arugula with the gnocchi and cook for about a minute, until the greens are wilted.
How to Make Bacon & Fennel Butternut Gnocchi Dinner
Once the squash is roasted, combine the bacon gnocchi with the roasted squash and fennel.
Add the diced pistachios and grated parmesan cheese last and toss everything together to combine.
Serving Suggestions & Pairings
This bacon butternut gnocchi can be enjoyed on its own, or you can pair it with some of my favorites:
- Roasted French Garlic Chicken – this is my favorite pairing for this butternut gnocchi!
- Garlic & Herb Roasted Rack of Lamb
- Bacon & Apple-Stuffed Pork Loin Roulade
More Recipes to Try!
Enjoyed this easy and delicious fall dinner recipe? Check out some of my other recipes you’re sure to enjoy!
- Roasted Bacon Brussels Sprouts – flavor-packed roasted sprouts with bacon bits, parmesan, candied pecans, and cranberries.
- Mushroom Risotto Stuffed Butternut Squash – roasted butternut filled with a creamy risotto, topped with pecan and cranberries.
- Roasted Sweet Potato & Kale Salad – a fall favorite! Sweet potatoes, kale, cheese, almonds, and dried cranberries dressed with a zesty vinaigrette.
- Roasted Squash Fall Salad – apple and arugula salad with cheese, pomegranate, candied pecans, and roasted squash.
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Bacon & Fennel Butternut Gnocchi Recipe
Ingredients
- 1 large fennel bulb
- 1 large butternut squash, about 4 to 5 cups cubed
- 2 large shallots, sliced
- 8 garlic cloves, sliced
- 1/4 cup avocado oil, or olive oil, melted butter
- ground black pepper, to taste
- 2 tsp sea salt
- 1 tbsp fresh thyme
- 1 tbsp fresh chopped rosemary
- 1 tsp smoked paprika
- 8 slices bacon, diced
- 1 lb gnocchi
- 2 tbsp butter
- 6 to 8 cups arugula, or baby spinach
- 1/3 cup diced pistachios
- 1 cup grated parmesan cheese
Instructions
Roasting the Butternut & Fennel:
- Preheat the oven to 425°F and line a large baking sheet with parchment paper or a silicon mat.
- Rinse the fennel, trim off the green top, trim the bottom, then thinly slice the fennel bulb. Transfer the sliced fennel to the baking sheet. Save the greens for garnishing the dish later.
- Use a peeler to remove the butternut squash peel. Split the squash in half and scoop out the seeds. Using a sharp and sturdy chef’s knife, cube the squash into small, ½-inch to 1-inch pieces.
- Sprinkle the sliced shallot and garlic over the squash and fennel. Drizzle with a generous amount of oil, then season with salt, pepper, rosemary, thyme, and smoked paprika. Toss everything together and spread in an even layer.
- Cover the sheet pan tightly with foil and roast the squash and fennel at 425°F for 25 minutes. Remove the foil and continue to roast until the squash is golden-brown and fork tender, about 20 minutes.
- Use the oven broiler set to ‘high’ for a few minutes to caramelize the edges of the veggies.
Preparing the Bacon & Gnocchi:
- Preheat a large, non-stick frying pan over medium heat. Add the diced bacon and fry until the bacon bits are golden brown and crispy.
- Meanwhile, cook the gnocchi: bring a large pot of salted water to a boil. Add the gnocchi into the boiling water and cook according to package instructions, typically 2 to 4 minutes. Once the gnocchi start floating to the top, it’s ready.
- Use a skimmer to remove it from the water and add directly into the hot pan with the bacon bits.
- Add the butter, then fry the bacon for 4 to 6 minutes, tossing it periodically, until golden.
- Next, add the arugula or greens. Toss the arugula with the gnocchi and cook for about a minute, until the greens are wilted.
Putting the Dish Together:
- Combine the bacon gnocchi with the roasted squash and fennel.
- Add the diced pistachios and grated parmesan cheese last and toss everything together to combine. Garnish with small bits of the fennel greens (looks like fresh dill).
- This bacon butternut gnocchi can be enjoyed on its own, or you can pair it with my Roasted French Garlic Chicken; Apple & Bacon Stuffed Pork Loin; or Garlic & Herb Roasted Rack of Lamb.
Delicious dish! All the ingredients work perfect together and is easy to make
Hi Celinita. That’s wonderful to hear! I’m so happy you enjoyed the recipe! Thanks for taking the time to leave a review!