🍁Fall flavors! This recipe brings a combination of unique and delicious flavors.
I made homemade gnocchi, but you can use your favorite store-bought brand.

🍁Ingredients-
2 cups diced butternut squash
6-8 Fresh Sage leaves
4 oz diced pancetta
3 Tablespoons unsalted butter
1 Tablespoon diced crystalized ginger + more for garnish
Fresh grated Parmesan
1 pound Homemade or store-bought potato gnocchi
Kosher salt+Pepper to taste
Extra virgin olive oil

🍁Directions
Preheat the oven to 425ºF
Season the butternut squash with olive oil, salt, and pepper. Roast them on a baking sheet for 25-30 minutes, turning them in half-time.

In a hot pan, cook the pancetta until crispy. Remove and set aside. Clean the pan with a damp towel and melt the butter. Add the sage and cook the butter, mixing constantly until it becomes light brown and has a nutty smell. This happens quickly; do not leave the pan unattended. Remove from the heat.
Cook the gnocchi, and when they float, they are ready! Transfer them directly to the sage brown butter with a slotted spoon. Add the roasted butternut squash, pancetta, and 1 tablespoon of ginger, and mix with a wooden or silicone spoon. Taste and season with salt+pepper to taste.
Serve the gnocchi and finish with crystalized ginger and fresh parmesan cheese. Garnish with fresh sage or thyme. Serve immediately. Enjoy!💫