Gnocchi With Butternut Squash, Spinach & Tomatoes

Gnocchi With Butternut Squash, Spinach & Tomatoes

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

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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

Victoria has been cooking and writing recipes since she was a teenager. 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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