Savory Squash & Spinach Gnocchi: Comfort in Every Bite Recipe

Introduction

Enjoy comforting savory squash and spinach gnocchi, a hearty and healthy dish perfect for satisfying autumn cravings. This Italian-inspired meal combines creamy butternut squash sauce with tender spinach and pillowy gnocchi for a delicious, balanced dinner.

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 finely chopped onion and garlic, frying for about 5 minutes until soft and fragrant.
2. Step 2: Add the frozen butternut squash chunks and cook for another 5 minutes, allowing them to soften slightly.
3. Step 3: Pour in the vegetable stock, cover the pan, and simmer for 10 minutes until the squash is tender.
4. Step 4: Transfer the squash mixture to a blender and blend with the single cream and two-thirds of the grated cheese until thick and smooth.
5. Step 5: In the same pan, heat the remaining olive oil and sauté the spinach for 2 to 3 minutes until wilted.
6. Step 6: Combine the creamy squash sauce with the wilted spinach, stirring gently to mix well.
7. Step 7: Bring a large saucepan of salted water to a boil. Cook the gnocchi for about 2 minutes, or until they float to the surface.
8. Step 8: Drain the gnocchi and stir them into the squash and spinach sauce to coat evenly.
9. Step 9: Serve immediately, garnished with the remaining grated cheese and freshly cracked black pepper.

Tips & Variations

• For extra flavor, garnish with fresh basil or a sprinkle of nutmeg in the sauce.
• Substitute single cream with coconut cream for a dairy-free alternative.
• Use fresh butternut squash if available—roast cubes until tender before adding to the sauce.

Storage

Store gnocchi and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently on the stove and simmer cooked gnocchi briefly in boiling water before combining to serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works well. Simply sauté it until wilted as instructed; it will add a fresh, vibrant taste to the dish.

Is this recipe suitable for vegetarians?

Yes, it is vegetarian-friendly as it uses vegetable stock and Italian vegetarian hard cheese. Make sure to check cheese labels to confirm they contain no animal rennet if strict vegetarian adherence is needed.

Savory Squash & Spinach Gnocchi: Comfort in Every Bite Recipe

Print Recipe

★★★★★

4.5 from 150 reviews

Enjoy comforting and hearty Savory Squash & Spinach Gnocchi, a perfect autumn dish combining creamy butternut squash sauce with fresh spinach and tender gnocchi for a delicious Italian-inspired meal.

• Author: Kai
• 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. Prepare the base sauce: Warm 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the finely chopped onion and garlic, frying for about 5 minutes until softened and fragrant.
2. Add and soften squash: Add the frozen butternut squash chunks to the pan and continue to fry for another 5 minutes until the squash begins to soften.
3. Simmer with stock: Pour in the vegetable stock, cover the pan, and allow the mixture to cook for 10 minutes, or until the squash is tender and cooked through.
4. Blend the sauce: Transfer the cooked squash mixture to a blender and blend with the single cream and two-thirds of the grated cheese until the sauce is thick, smooth, and creamy.
5. Sauté the spinach: In the same pan, heat the remaining olive oil and sauté the ready-washed spinach for 2-3 minutes until wilted and vibrant green.
6. Combine sauce and spinach: Stir the creamy squash sauce and wilted spinach together thoroughly, incorporating flavors evenly.
7. Cook the 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 done.
8. Mix gnocchi with sauce: Drain the gnocchi and immediately stir them into the prepared squash and spinach sauce to ensure they are well coated.
9. Serve: Plate the gnocchi and garnish with the remaining grated cheese and freshly cracked black pepper for a finishing touch.

Notes

• For optimal freshness and texture, store cooked gnocchi and sauce separately if freezing.
• Add fresh basil as a garnish to elevate the flavor profile.
• Use a good quality vegetarian hard cheese to maintain authentic Italian taste.
• Ensure to rinse and drain frozen butternut squash well to avoid excess water diluting the sauce.

Keywords: squash gnocchi, spinach gnocchi, autumn pasta recipe, Italian vegetarian recipe, creamy squash sauce, easy gnocchi recipe