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.
Ingredients
- 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
Instructions
- 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.
- Season with salt and pepper, serve and enjoy!.
Nutrition
Calories: 1155kcalCarbohydrates: 156.31gProtein: 19.82gFat: 47.81gSaturated Fat: 29.3gCholesterol: 162.12mgSodium: 9188.6mgFiber: 15.52gSugar: 14.81g
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