I don’t know about you, but in my kitchen the best recipes always have a story behind them. And today’s recipe for Gnocchi with Butternut Squash and Spinach has a pretty memorable one for me!
It all started with a visit to one of our favorite restaurants. I was perusing the menu and my eyes landed on a gnocchi dish. Ordinarily I wouldn’t have ordered gnocchi, but for some reason I was drawn to the choice. It paid off in the end, as the plate filled with fluffy potato gnocchi, butternut squash, and spinach was absolutely wonderful. I had to restrain myself not to eat every single bite and lick the plate clean.
On subsequent trips to the restaurant, it became my go-to entree to order. Call me a victim of habit, call me someone who knows what she likes, but I just couldn’t stop requesting this dish for my meal. Then I found myself craving it in between trips to the restaurant, and I knew something had to be done. An at-home recreation was definitely an order!
So, my quest to make my own version in the kitchen began. Luckily, this gnocchi with butternut squash and spinach is a relatively simple dish in regard to components (and in my opinion, simple ingredients can create some of the best dishes – it doesn’t have to be complicated!). I gathered everything and began experimenting. I sauteed the butternut squash cubes in some butter, garlic, and salt for a few minutes on the stove top, then popped the pan in to my oven at 400 degrees F to finish them to a soft texture ready for mashing.
While the butternut squash was in the oven, I was sauteing the fresh spinach and boiling the gnocchi. It came time to remove the butternut squash from the oven, so I reached in with an oven mitt and removed the hot pan and set it on the stovetop. Justin walked into the kitchen at that point and offered to help me with some of the process. I mentioned he could help by mashing the butternut squash, but to be VERY careful because the handle of the pan would be extremely hot since it has just been in the oven. I then walked across the kitchen to grab something, and then returned to the stove. Somehow in the span of 10 seconds I completely forgot what I had JUST warned Justin about, and I absentmindedly reached my hand out to grab the handle of the pan. The scalding hot pan. I wrapped my left hand around the scorching hot handle and immediately felt a surge of pain shoot up my arm. One second was all it took. I quickly ran my hand under cool water and then wrapped it up with a cool damp rag. I soldiered on and finished the dinner – a burn to my hand was not going to stop me!
Oh, am I glad I didn’t throw in the towel after my kitchen accident. The dish turned out wonderfully, and Justin and I actually were left with ZERO leftovers. Justin immediately asked that I make it again, and I will definitely be honoring that request with pleasure! The fact that I can make my own at-home version of a restaurant favorite (and at a much cheaper price) is a total win in my book! But next time I am going to make sure I don’t burn my hand in the preparation process…
Of course, this meal wouldn’t be complete without a glass of wine to go with it! A glass of Gallo Family Vineyards Chardonnay would be a great choice. It is medium bodied with hints of vanilla and oak. The rich fruit and luscious texture is a great complement to the gnocchi with fresh vegetables and the herbs frizzled in butter. Delicious! If you’re looking for a red wine option, the Gallo Family Vineyards Merlot is one to look into. It is a medium bodied red that is smooth, approachable, and pairs well with many dishes!
- 16 ounces potato gnocchi
- 11 ounces butternut squash, cubed
- 6 ounces fresh baby spinach leaves
- 5 cloves garlic, minced
- 7 tablespoons butter, divided
- 2 tablespoons fresh sage, cut in a chiffonade
- 2 tablespoons fresh basil, cut in a chiffonade
- Salt and pepper, to taste
- Parmesan cheese, to garnish
- Preheat the oven to 400 degrees F.
- Cook potato gnocchi according to package instructions (boil for 2-3 minutes in salted water). Drain and set aside.
- Heat a pan over medium high heat. Add 2 tablespoons of butter, minced garlic, the cubed butternut squash, and a pinch of salt. Saute for 5-6 minutes, then place the pan in the oven to finish roasting the squash until tender (about 10-12 minutes). When tender, remove the squash and mash until smooth.
- Meanwhile, heat another deep pan over medium high heat. Add the baby spinach with a pinch of salt and pepper, and saute until just wilted. Remove the spinach and allow to drain.
- In the same pan you cooked the spinach in, add the remaining 5 tablespoons of butter, over medium high heat. When the butter melts and begins to bubble, add the sage and basil and allow the herbs to fry for 2-3 minutes. Then, add the gnocchi in a single layer on the pan. Allow the gnocchi to saute and brown in the butter for 2-3 minutes before adding the butternut squash and spinach to the pan. Stir to combine, and allow the mixture to heat through, about 2-3 more minutes.
- Serve immediately with Parmesan cheese. Enjoy!
Today the Sunday Supper family is partnering with Gallo Family Vineyards to bring you an event replete with recipes that have a story. If you are looking for more inspiration, make sure you check out Gallo Family Vineyards’ Meals with Meaning blog post!
For more information on Gallo Family Vineyards wines and menu pairing ideas, visit their website (where you can also find a store locator). Get connected with Gallo Family on Facebook, follow them on Twitter, see their snaps on Instagram, and watch their videos on YouTube for more ideas and updates.
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Make sure you check out all of the recipes with meaning from the Sunday Supper tastemakers today!
- Baked Cavatini by Magnolia Days
- Italian Noodle Casserole by Cupcakes & Kale Chips
- German Beef Rouladen by Kudos Kitchen by Renee
- Gnocchi with Butternut Squash and Spinach by Ruffles & Truffles
- Lasagna Rolls by Casa de Crews
- Lemon Risotto by The Messy Baker
- New Orleans Red Beans and Rice Soup by The Weekend Gourmet
- Pan Seared Ribeye with Homemade Compound Butter by Big Bear’s Wife
- Portuguese Steak & Eggs – bife com ovo a cavalo by Family Foodie
- Roasted Garlic Cheese Fondue by The Girl In The Little Red Kitchen
- Reuben Mac and Cheese by Bobbi’s Kozy Kitchen
- Spicy Pesto Shrimp Primavera by Flavor Mosaic
- Spinach Artichoke Pizza by Life Tastes Good
- Spinach Rice Casserole by Shockingly Delicious
- White Bean Chili with Cheddar Biscuits by Feed Me, Seymour
- Boston Cream Pie by Serena Bakes Simply From Scratch
- Chocolate Pavlova by That Skinny Chick Can Bake
- Grandma’s Lemon Bars by Alida’s Kitchen
- Mom’s Apple Crisp by Peanut Butter and Peppers
- Vanilla Cupcakes with Lemon Curd Filling and Lemon Buttercream by The Redhead Baker
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