Creamy Gnocchi, Butternut Squash and Spinach

Creamy Gnocchi, Butternut Squash and Spinach



  • 2 – 3 tablespoons olive oil

    1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces

    1 small onion, diced

    3 cloves garlic, thinly sliced

    1/4 teaspoon red pepper flakes, optional sea or kosher salt and fresh black pepper

    1 cup low-sodium chicken broth

    1/3 cup half & half

    6 cups baby spinach, stems removed

    1 (17.5-ounce) package potato gnocchi* (like Rienzi)

    2 tablespoons fresh sage or basil, rough chopped

    3/4 cup fresh parmesan or romano cheese, grated

Total Time
30 min


Add oil to a large ovenproof skillet over medium heat; add squash and onions; cook, stirring occasionally, until slightly soft and golden, 8-10 minutes. Add the garlic, red pepper flakes, 1 teaspoon salt and a few twists of black pepper; cook until garlic is fragrant, about 2 more minutes.

Preheat the broiler. Add the chicken broth and half & half to the skillet. When it starts to simmer, stir in the gnocchi, adding more chicken broth if needed so the gnocchi has enough liquid to cook in. Pile the spinach leaves on top and slowly stir them in as they wilt. Cover and cook until the gnocchi are just tender, about 5 minutes.

Uncover and stir in 1/4 cup parmesan and herbs. Sprinkle the remaining 1/2 cup parmesan over top; transfer to the broiler and cook until golden and bubbly, about 3 minutes.

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Nutrition Facts

Amount Per Serving
Calories 250 Calories from Fat 160
% Daily Value *
Total Fat 18g 28%
Saturated Fat 6g 30%
Trans Fat
Cholesterol 20mg 7%
Sodium 440mg 18%
Potassium 510mg 15%
Total Carbohydrate 13g 4%
Dietary Fiber 3g 12%
Sugars 2g
Protein 11g
Vitamin A 170%
Vitamin C 35%
Calcium 35%
Iron 15%
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