Gnocchi with Butternut Squash and Spinach
This gnocchi with butternut squash and spinach is a recipe that's easy to put together but is sure to impress your family and friends!
Recipe type: Entree
  • 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
  1. Preheat the oven to 400 degrees F.
  2. Cook potato gnocchi according to package instructions (boil for 2-3 minutes in salted water). Drain and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately with Parmesan cheese. Enjoy!
Recipe by Helpful Homemade at