Gnocchi with Squash and Spinach

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.

Gnocchi with Squash and Spinach

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

    1. Bring 4 quarts of water to a boil in a large pot.
    2. In a medium skillet, melt 1 tablespoon of butter over medium heat.
    3. Cook squash until lightly browned, about 3-4 minutes. Add thyme and cook for an additional 30 seconds.
    4.  Add wine to the squash mixture and cook until reduced to about half, about 3-4 minutes.
    5. Add broth and cook until thickens slightly, about 3-4 minutes.
    6.  Meanwhile, add gnocchi and 1 tablespoon of salt to boiling water .
    7. Cook gnocchi until it floats up to surface. Reserve 1/2 cup of water, drain and return to pot. 
    8. Stir in squash mixture until well mixed. Add spinach and stir until wilted. Add reserved pasta water as needed. 
    9. Season with salt and pepper, serve and enjoy!