Gnocchi With Butternut Squash, Spinach & Tomatoes

Gnocchi With Butternut Squash, Spinach & Tomatoes


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 5   Average: 4.8/5]


Fresh grated Parmesan tops off this rich, buttery dish.

  • 16 Ounces Gnocchi
  • 1/4 Cup Butter (Divided)
  • 1 Teaspoon Olive Oil (Divided)
  • 4 Garlic Cloves (Minced)
  • 2 Shallots (Minced)
  • 1/2 Cup Diced Butternut Squash
  • 1 1/2 Cups Halved Grape Tomatoes
  • 1 1/2 Cups Fresh Baby Spinach
  • 1 Teaspoon Fresh Thyme
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/4 Cup Fresh Grated Parmesan Cheese
  1. Cook Gnocchi according to package directions. Reserve 1/4 cup cooking water and set drained gnocchi aside.
  2. In large-size sauté pan heat 1 tablespoons butter and 1/2 teaspoon olive oil over a medium heat until melted. Add garlic and shallots. Cook 1 to 2 minutes until soft. Add butternut squash and cook 2 minutes. Add tomatoes and kosher salt. Lower heat and cook 8 minutes until soft. Add 1 tablespoon butter, baby spinach, and thyme. Cook 8 more minutes. Add remaining butter and pepper. Add reserved cooking liquid 1 tablespoon at a time until you’ve reached desired consistency. Turn off heat. Add Parmesan and cooked gnocchi.
  3. Serves 4
  4. Prep Time: 15 Minutes Cook Time: 20 Minutes Total Time: 35 Minutes
  5. "Work With What You Got!"
  6. ©Tiny New York Kitchen © 2018 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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