Gluten Free Cheesy Bacon Butternut Squash Gnocchi Skillet

Crispy golden gnocchi, tender butternut squash, savory bacon, and spinach come together beneath a layer of melted Gruyère and Parmesan in this comforting skillet main course. Made with gluten-free gnocchi, it brings plenty of contrasting textures and flavors to the table. The recipe takes 50 minutes from start to finish and makes six servings, making it a hearty option to share for dinner.

What Makes This Gnocchi Skillet So Satisfying

Each bite brings together a different texture: the gnocchi turns golden and crisp in the skillet, while the butternut squash softens as it cooks with onion and a touch of maple syrup. Bacon adds a savory, smoky note that balances the squash’s gentle sweetness, and spinach brings a tender, fresh contrast. Gruyère melts into a rich, smooth layer, while Parmesan adds a sharper, savory finish. The ingredients are cooked separately where it matters—the gnocchi gets its own skillet to brown before joining the squash mixture—then brought together under the broiler. That combination of crisp edges, tender vegetables, and melted cheese makes the skillet feel hearty and cohesive without losing the character of each ingredient.

Ingredients for Cheesy Bacon Butternut Squash Gnocchi Skillet

Bacon and cooking fat

• Bacon: Four slices, chopped and cooked until browned; reserve 2 tablespoons of the rendered fat in the skillet to cook the vegetables.

Onion, squash, maple syrup, and broth

• Sweet onion: One small onion, halved and thinly sliced, softens in the skillet before the squash is added.
• Butternut squash: Two cups of 1-inch cubes cook until tender.
• Pure maple syrup: Two teaspoons add a touch of sweetness; use pure maple syrup, not pancake syrup.
• Chicken broth: Use 1/4 to 1/2 cup as needed, adding small splashes to help the squash soften or keep it from burning.
• Seasoned salt and pepper: Add to taste when cooking the squash.

Garlic and spinach

• Garlic: Two cloves, pressed or minced, are sautéed until fragrant.
• Baby spinach: Two packed cups, roughly chopped, wilt into the squash mixture.

Gnocchi

• Gluten-free gnocchi: Use 12 ounces; it cooks separately in olive oil until golden and tender.
• Extra-virgin olive oil and salt: Two tablespoons of oil help crisp the gnocchi, and salt is added to taste.

Cheeses

• Gruyère: Three-quarters cup, freshly shredded, melts over the skillet.
• Parmesan: One-quarter cup, shredded, joins the Gruyère for the cheesy topping. Freshly shredding the cheeses gives you the specified ingredients for the recipe.

Print

How to Make Cheesy Bacon Butternut Squash Gnocchi Skillet

Cook the bacon and squash in an oven-proof skillet while the gnocchi crisps separately. Combine everything, add the cheeses, and finish under the broiler.

Brown the Bacon and Reserve the Fat

Set a large oven-proof skillet, preferably cast iron, over medium heat and add the chopped bacon. Cook until browned, then transfer it to a paper towel-lined plate and set it aside. Leave 2 tablespoons of bacon fat in the skillet to cook the onion and squash; carefully discard or save any excess.

Cook the Onion and Butternut Squash

Add the sliced onion to the skillet and sauté for 3–4 minutes, until it begins to soften. Stir in the squash and pure maple syrup, then season with seasoned salt and pepper. Cook for 15–20 minutes, stirring occasionally, until the squash is tender. Near the end of cooking, add small splashes of chicken broth if the squash needs help softening or the skillet starts to burn. Add it gradually, just as needed.

Preheat the Broiler and Crisp the Gnocchi

Preheat the broiler to high and position the oven rack at the top. Meanwhile, heat the olive oil in a separate 12-inch nonstick skillet over medium-high heat. Add the gnocchi in a single layer and cook for 2–3 minutes, until the bottoms are golden. Stir, season with salt, and continue cooking for another 2–3 minutes, stirring often, until the gnocchi is tender and golden all over. Set it aside while you finish the squash mixture.

Add the Garlic and Wilt the Spinach

Add the garlic to the skillet with the onion and squash. Sauté for 1–2 minutes, until fragrant, then add the chopped spinach. Cook for another 1–2 minutes, stirring, until the spinach is wilted and tender.

Combine the Skillet and Melt the Cheese

Stir the crispy gnocchi and cooked bacon into the squash mixture. Sprinkle the Gruyère and Parmesan evenly over the top, then place the oven-proof skillet under the broiler for 1–2 minutes, until the cheese melts. Keep a close eye on it—the broiling time is brief. Serve immediately.

Tips for a Successful Skillet

Let the squash guide how much broth you use. The recipe allows 1/4 to 1/2 cup, but add it in small splashes near the end of cooking, only when the squash needs help softening or the skillet looks like it may burn. Stir occasionally as the squash cooks, and check for tenderness before moving on to the garlic and spinach.

For the best contrast with the tender squash, give the gnocchi enough time to turn golden. Cook it in a single layer until the bottoms are crisp, then stir and continue cooking until the pieces are tender and golden all over. Keep the cheese topping in view once the skillet goes under the broiler. It needs only 1–2 minutes to melt, so watch closely and take the skillet out as soon as the cheese is melted. Serve immediately.

Keeping the Recipe Gluten-Free

The recipe’s gluten-free approach depends on using gluten-free gnocchi. It calls for 12 ounces, which are cooked in a separate skillet until golden and tender before being stirred into the squash mixture. When choosing gnocchi for this dish, select a product identified as gluten-free; regular gnocchi should not be treated as interchangeable for this purpose. The rest of the method stays the same: crisp the gnocchi in olive oil, then combine it with the bacon, squash, and spinach before adding the cheeses. The recipe’s gluten-free designation is tied to that specific gnocchi choice.

Serving the Skillet

Serve this cheesy gnocchi skillet as a hearty main course, straight from the oven-proof skillet. Once the Gruyère and Parmesan have melted under the broiler, bring the skillet to the table and serve it immediately. The recipe’s final broil is brief, and serving promptly keeps the dish aligned with its intended finish: crisp gnocchi, tender squash and spinach, bacon, and melted cheese together in every portion.