Creamy gnocchi with roasted buttercup squash, leeks and feta, topped with crispy bacon
- 1 buttercup squash, peeled and sliced
- 15 ml (1 tablespoon) of olive oil
- Salt and black pepper, to taste
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 2 garlic cloves, finely chopped
- 1 package of 500 g of gnocchi
- 250 ml (1 cup) of chicken broth
- 125 ml (1/2 cup) of 15% cooking cream
For the topping:
- 5 slices of bacon
- 60 ml (1/4 cup) of feta, crumbled
- 5 ml (1 teaspoon) of fresh thyme
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Cut the squash in half, remove the seeds, then slice. Place on the baking sheet, drizzle with olive oil, then season with salt and pepper to taste. Bake for 20 to 22 minutes or until the squash flesh is tender. Once the squash is roasted and tender, remove the peel and cut the flesh into cubes. Set aside.
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Meanwhile, cook the bacon on both sides in a large deep skillet. Drain, crumble and set aside.
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Pour the sliced leeks into the same skillet used to cook the bacon, then add the garlic. Brown the leeks over medium-low heat.
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Add the gnocchi and chicken broth. Stir. Cook uncovered for 5 to 6 minutes, stirring regularly, or until the gnocchi are tender and the sauce has thickened.
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Add the cream and stir to combine. Let thicken, then remove from heat.
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Add the squash. Stir. Top with the reserved bacon, fresh thyme and crumbled feta.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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