Savory Squash & Spinach Gnocchi: Comfort in Every Bite Recipe

Introduction

Enjoy a comforting bowl of savory squash and spinach gnocchi, perfect for satisfying autumn cravings with hearty, wholesome flavors. This Italian-inspired dish combines creamy butternut squash sauce with tender spinach and pillowy gnocchi for a truly cozy meal.

Ingredients

• 2.5 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 500 grams frozen butternut squash chunks
• 150 milliliters vegetable stock
• 2 tablespoons single cream
• 40 grams Italian vegetarian hard cheese, grated
• 235 grams ready-washed spinach
• 500 grams gnocchi di patate

Instructions

1. Step 1: Warm 2 tablespoons of olive oil in a large pan over medium-high heat. Add the chopped onion and garlic, frying for about 5 minutes until softened and fragrant.
2. Step 2: Add the frozen butternut squash to the pan and fry for another 5 minutes, allowing it to soften slightly.
3. Step 3: Pour in the vegetable stock, cover the pan, and cook for 10 minutes until the squash is tender.
4. Step 4: Transfer the squash mixture to a blender. Add the single cream and two-thirds of the grated cheese, then blend until thick and smooth.
5. Step 5: In the same pan, heat the remaining olive oil and sauté the spinach for 2-3 minutes until wilted.
6. Step 6: Combine the creamy squash sauce with the wilted spinach in the pan.
7. Step 7: Meanwhile, cook the gnocchi in boiling salted water for about 2 minutes or until they float to the surface.
8. Step 8: Drain the gnocchi and stir them into the sauce, coating them well with the creamy mixture.
9. Step 9: Serve the gnocchi garnished with the remaining grated cheese and a sprinkle of black pepper.

Tips & Variations

• For extra flavor, garnish with fresh basil or a sprinkle of nutmeg in the sauce.
• Swap out single cream for coconut cream to make this dish dairy-free while maintaining richness.
• Use fresh butternut squash instead of frozen by roasting chunks beforehand for a deeper flavor.

Storage

Store leftover gnocchi and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently on the stove and add cooked gnocchi just before serving to prevent them from becoming mushy. For freezing, keep the sauce and gnocchi apart and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works perfectly. Simply wash it thoroughly and sauté it as directed. It will add a vibrant color and fresh flavor to the dish.

Is this recipe suitable for vegetarians?

Absolutely. This gnocchi uses vegetarian Italian hard cheese and vegetable stock, making it a delicious meat-free option.

Savory Squash & Spinach Gnocchi: Comfort in Every Bite Recipe

Print Recipe

★★★★★

4.4 from 69 reviews

Savor the comforting flavors of this Savory Squash & Spinach Gnocchi, a hearty and healthy Italian-inspired pasta dish perfect for autumn. Creamy butternut squash sauce blends beautifully with tender spinach and soft gnocchi, creating a delicious meal that’s both satisfying and nutritious.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Sauce

• 2.5 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 500 grams frozen butternut squash chunks
• 150 milliliters vegetable stock
• 2 tablespoons single cream
• 40 grams Italian vegetarian hard cheese, grated

For the Gnocchi

• 235 grams ready-washed spinach
• 500 grams gnocchi di patate

Instructions

1. Sauté Aromatics: Warm 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add finely chopped onion and garlic, frying for about 5 minutes until the onion is softened and fragrant.
2. Cook Butternut Squash: Add the frozen butternut squash chunks to the pan and continue frying for another 5 minutes to begin softening the squash.
3. Simmer with Stock: Pour in the vegetable stock, cover the pan, and cook for 10 minutes or until the squash is tender and cooked through.
4. Blend Sauce: Transfer the cooked squash mixture to a blender. Add the single cream and two-thirds of the grated cheese, then blend until thick, smooth, and creamy.
5. Wilt Spinach: In the same sauté pan, heat the remaining olive oil and sauté the ready-washed spinach for 2-3 minutes until wilted and tender.
6. Combine Sauce and Spinach: Mix the creamy butternut squash sauce with the wilted spinach in the sauté pan, stirring gently to combine evenly.
7. Cook Gnocchi: Bring a large saucepan of salted water to a boil. Add the gnocchi and cook for about 2 minutes or until they float to the surface, indicating they are cooked.
8. Mix Gnocchi and Sauce: Drain the gnocchi thoroughly and stir them into the creamy squash and spinach sauce, ensuring each piece is well-coated.
9. Serve: Plate the gnocchi and sauce mixture and garnish with the remaining grated cheese and freshly cracked black pepper to taste.

Notes

• For optimal freshness, store gnocchi and sauce separately if freezing.
• Garnish with fresh basil leaves for an extra burst of flavor.

Keywords: savory squash gnocchi, spinach gnocchi, butternut squash sauce, vegetarian pasta, Italian comfort food, autumn recipes