Creamy Gnocchi with Butternut Squash and Spinach


Creamy Gnocchi with Butternut Squash and Spinach

Creamy Gnocchi with Butternut Squash and Spinach

All right.  I know I should not play favorites, but this is my favorite dish so far that I have submitted to this site.  I was thrown back on how delicious it was with its creamy sauce, cheesy taste, and the chewy gnocchi.  HEAVEN.   It is one of those recipes that get thrown into the dinner night rotation because it is THAT good.  The flavors are perfect for fall (even though it is winter, it's still "fall" here in Florida).  

The house smelled so homey and tummies were growling because the mixture of these flavors were perfect together.  Squash.  Who knew?  We never ate squash growing up, but this year has been the year of the squash for me.  I didn't realize how they add such a great flavor and texture to dishes like this, I'm pleased!  The word squash in my head still makes me feel like a kid again, "eww vegetable!", but man was I missing out.

Ingredients

2 – 3 tablespoons olive oil

1/2 medium butternut squash, peeled, remove the seeds and cut into small bite-sized pieces

1 small onion, diced

3 cloves garlic, thinly sliced

1/4 teaspoon red pepper flakes

Salt and pepper to taste

1 cup chicken broth

1/3 cup heavy cream

6 cups baby spinach (one pre-washed bag)

1 (17.5-ounce) package potato gnocchi (not frozen)

2 tablespoons basil, rough chopped

3/4 cup fresh Parmesan grated

 

Directions

  • Add oil to a large ovenproof skillet over medium heat and add squash and onions.  Cook while stirring occasionally until slightly soft and golden for about 8-10 minutes.  Add the garlic, red pepper flakes, 1 teaspoon salt and a few twists of black pepper and cook until garlic is fragrant which is about 2 more minutes.
  • Preheat the broiler. Add the chicken broth and half & half to the skillet. When it starts to simmer, stir in the gnocchi, adding more chicken broth if needed so the gnocchi has enough liquid to cook in. Pile the spinach leaves on top and slowly stir them in as they wilt. Cover and cook until the gnocchi is just tender for about 5 minutes.
  • Uncover and stir in 1/4 cup Parmesan and herbs. Sprinkle the remaining 1/2 cup Parmesan over top; transfer to the broiler and cook until golden and bubbly for about 3 minutes.

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