Gnocchi with Squash and Spinach



I found this homey recipe from the Food Network Magazine while tooling around on Pinterest. We loved it; it definitely has that comfort food vibe.

Of course, I made a few changes for personal preferences, but I’m sure it would be fine as is. I substituted spinach for kale because we love spinach and, to us, kale is . . . meh. I added some amazing rosemary asiago cheese I found at Sam’s Club for added protein (and flavor!). I used a little extra squash. You could easily use olive oil instead of butter, especially for sauteeing the squash cubes.

Any gnocchi would work, but I used some that contained quinoa for another source of protein and fiber. I only wish I had remembered the brand or where I found it; I couldn’t detect any difference from regular potato gnocchi.


Gnocchi with Butternut Squash and Spinach


2 tbsp. unsalted butter
1/2 medium butternut squash
3 cloves garlic, thinly sliced
1 tbsp. roughly chopped fresh sage
1/4 tsp. red pepper flakes (optional)
Kosher salt
1 1/4 cups low-sodium chicken broth or water, more if needed
1 bunch kale, stemmed and roughly chopped (about 8 cups) or about the same amount of baby spinach
1 17.5-oz. package potato gnocchi
3/4 cup shredded Parmesan or pecorino Romano cheese, divided use

3/4 cup shredded rosemary asiago or other cheese, if desired, divided use


Pierce the skin of the butternut squash several times and microwave for 3 or 4 minutes. This makes the skin much easier to peel and the squash easier to cut. This can be done as early as a day ahead.

When you are ready to cook: Peel, seed and cut the flesh into 1/2-inch pieces. Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, sage, red pepper flakes (if using) and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.

Preheat the broiler.

Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes.  (If using spinach, add after the gnocchi.) Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes. Add spinach about halfway through. Uncover and stir in 1/4 cup parmesan, 1/4 cup rosemary asiago and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan and asiago; transfer to the broiler and cook until golden and bubbly, about 3 minutes.

If you have an evil broiler like ours, lower the top rack and broil till bubbly and cheese is melted.

Serves 4 to 6.

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One thought on “Gnocchi with Squash and Spinach”

  1. Kim Foster - April 11, 2018 9:32 am

    Sounds delicious! Squash, spinach (not a fan of kale) and gnocchi – great combination! Thanks.


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