Pancetta & Fennel Butternut Gnocchi on the Big Green Egg | Backyard Smoke Show
Cool-weather cooking calls for something warm, hearty, and packed with seasonal flavor. This Pancetta & Fennel Butternut Gnocchi on the Big Green Egg brings together roasted butternut squash, caramelized fennel, crispy pancetta, tender gnocchi, fresh herbs, parmesan, pistachios, and peppery arugula in one satisfying fall dish.
The Big Green Egg is perfect for roasting the squash and fennel until tender and caramelized, while the pancetta and gnocchi bring richness and texture to every bite. Fresh rosemary, thyme, garlic, and smoked paprika add plenty of savory flavor without overpowering the sweetness of the butternut squash.
Serve it as a hearty main dish or add it to your Thanksgiving table as a seasonal side that is a little different from the usual holiday lineup.
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, olive oil, or melted butter
- Ground black pepper, to taste
- 2 teaspoons sea salt
- 1 tablespoon fresh thyme
- 1 tablespoon fresh chopped rosemary
- 1 teaspoon smoked paprika
- 8 slices pancetta, diced
- 1 pound gnocchi
- 2 tablespoons butter
- 6 to 8 cups arugula or baby spinach
- 1/3 cup diced pistachios
- 1 cup grated Parmesan cheese
EGGcessories and Equipment
- Big Green Egg
- ConvEGGtor
- Large baking sheet or roasting pan
- Large cast iron skillet
- Large pot for boiling gnocchi
- Mixing bowl
Step-by-Step Instructions
1. Set Up the Big Green Egg
Set up your Big Green Egg for indirect cooking at 425°F with the convEGGtor in place.
Allow the Egg to stabilize while you prepare the vegetables.
2. Prepare the Fennel and Butternut Squash
Rinse the fennel and trim away the green top and bottom. Thinly slice the fennel bulb and reserve some of the delicate green fronds for garnishing later.
Peel the butternut squash, cut it in half, and scoop out the seeds. Cut the squash into roughly 1/2-inch to 1-inch cubes.
Spread the squash and fennel onto a large baking sheet or roasting pan.
3. Season the Vegetables
Add the sliced shallots and garlic to the squash and fennel.
Drizzle everything generously with oil, then season with salt, black pepper, rosemary, thyme, and smoked paprika.
Toss thoroughly so the vegetables are evenly coated, then spread everything into an even layer.
4. Roast on the Big Green Egg
Cover the pan tightly with foil and place it on the cooking grid.
Roast at 425°F for 25 minutes.
Remove the foil and continue roasting for about 20 additional minutes, or until the butternut squash is fork-tender and the vegetables have developed golden, caramelized edges.
For deeper browning, allow the vegetables to roast uncovered for a few extra minutes while watching them closely.
5. Crisp the Pancetta
While the vegetables finish roasting, heat a large cast iron skillet over medium heat.
Add the diced pancetta and cook until the pieces are golden and crisp.
Leave the rendered fat in the skillet because it will add flavor to the gnocchi.
6. Cook the Gnocchi
Bring a large pot of salted water to a boil.
Add the gnocchi and cook according to the package directions, usually about 2 to 4 minutes. Once the gnocchi begin floating to the surface, they are ready.
Use a skimmer or slotted spoon to transfer the gnocchi directly into the skillet with the crispy pancetta.
7. Brown the Gnocchi
Add 2 tablespoons of butter to the skillet.
Cook the gnocchi and pancetta for about 4 to 6 minutes, tossing periodically, until the gnocchi develops lightly golden edges.
8. Add the Greens
Add the arugula or baby spinach to the skillet.
Toss everything together and cook for about 1 minute, just until the greens begin to wilt.
9. Combine Everything
Add the roasted butternut squash, fennel, shallots, and garlic to the gnocchi mixture.
Gently toss until everything is evenly distributed.
Add the diced pistachios and grated parmesan cheese last, then toss again to combine.
10. Garnish and Serve
Transfer the gnocchi to a large serving bowl or platter.
Garnish with reserved fennel fronds, additional parmesan, and a few extra pistachios if desired.
Serve warm.
Expert Tips
- Cut the butternut squash into similar-sized cubes so everything roasts evenly.
- Do not discard the fennel fronds. They make a fresh, attractive garnish for the finished dish.
- Cook the pancetta until crisp so it adds texture against the tender squash and gnocchi.
- Transfer the gnocchi directly from the boiling water into the skillet so a little starchy water comes along with it.
- Give the gnocchi time to brown in the skillet instead of stirring constantly.
- Add the arugula at the very end so it wilts without becoming overcooked.
- Freshly grated parmesan melts and incorporates better than pre-shredded cheese.
- This dish works especially well for fall gatherings and Thanksgiving because it can serve as either a hearty side or a meatless main if the pancetta is omitted.
Final Thoughts
Pancetta & Fennel Butternut Gnocchi on the Big Green Egg brings some of the best flavors of fall together in one dish. Sweet roasted squash, aromatic fennel, crispy pancetta, buttery gnocchi, parmesan, pistachios, and fresh greens create a combination that feels comforting without being overly heavy.
Roasting the vegetables on the Big Green Egg adds another layer of depth while showing how easily the EGG can handle more than traditional grilling and barbecue.
Serve it alongside your Thanksgiving turkey, pair it with roasted chicken or pork, or make a big skillet for a cool fall evening at home.
