You don't gnocchi nothing about this Italian pasta until you try this dish prepared with squash and spinach. Enjoy a homemade twist on this restaurant favorite. Simple fix plus simple ingredients make for one great meal.
Ingredients
For 0004 Person(s)
Recipe
3 tablespoon(s) unsalted butter
2 cup(s) butternut squash, cubed into 1/2 inch pieces
2 tablespoon(s) fresh thyme, minced
120 mL dry white wine
1 cup(s) vegetable broth
2 cup(s) gnocchi, vacuum- packed pkg.
1/2 cup(s) baby spinach
1 tablespoon(s) salt
1 dash(es) pepper
Directions
Bring 4 quarts of water to a boil in a large pot.
In a medium skillet, melt 1 tablespoon of butter over medium heat.
Cook squash until lightly browned, about 3-4 minutes. Add thyme and cook for an additional 30 seconds.
Add wine to the squash mixture and cook until reduced to about half, about 3-4 minutes.
Add broth and cook until thickens slightly, about 3-4 minutes.
Meanwhile, add gnocchi and 1 tablespoon of salt to boiling water .
Cook gnocchi until it floats up to surface. Reserve 1/2 cup of water, drain and return to pot.
Stir in squash mixture until well mixed. Add spinach and stir until wilted. Add reserved pasta water as needed.