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–+ servings
a closeup image of butternut gnocchi with greens, in a pot on a table

Bacon & Fennel Butternut Gnocchi Recipe

15 minutes prep + 45 minutes cook
8 cups
Easy and aromatic bacon butternut gnocchi with roasted butternut and fennel; bacon bits, arugula, and pistachios. Perfect for fall and Thanksgiving!

Ingredients 
US Customary - Metric

  • 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.

Nutrition

Serving: 1cup | Calories: 409kcal | Carbohydrates: 38g | Protein: 12g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 1185mg | Potassium: 619mg | Fiber: 5g | Sugar: 4g | Vitamin A: 9164IU | Vitamin C: 25mg | Calcium: 218mg | Iron: 4mg