Creamy Gnocchi with Butternut Squash and Spinach

CINNAMON GIRL(5)
Girl: "So tasty! This is a great recipe with lots of nic…" Read More
13Ingredients
50Minutes
250Calories

Ingredients

US|METRIC
  • 3 tablespoons olive oil
  • 1/2 butternut squash (medium, 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)
  • kosher salt
  • black pepper
  • 1 cup low sodium chicken broth
  • 1/3 cup half & half
  • 6 cups baby spinach (stems removed)
  • 17 1/2 ounces potato gnocchi (*, like Rienzi)
  • 2 tablespoons fresh sage (or basil, rough chopped)
  • 3/4 cup Parmesan cheese (fresh, grated)
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    NutritionView More

    250Calories
    Sodium23% DV560mg
    Fat28% DV18g
    Protein22% DV11g
    Carbs4% DV13g
    Fiber12% DV3g
    Calories250Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol20mg7%
    Sodium560mg23%
    Potassium590mg17%
    Protein11g22%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate13g4%
    Dietary Fiber3g12%
    Sugars1g2%
    Vitamin A210%
    Vitamin C45%
    Calcium35%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Girl 6 months ago
    So tasty! This is a great recipe with lots of nice veggies. The calorie count seems closer to 500 per serving though.
    This was so good when prepared, but unfortunately horrible when we tried to reheat leftovers the next day. I will definitely make again, but will not be making extras for lunch during the week. I subbed sweet potato whole wheat gnocchi for regular, used frozen cubed butternut squash, and only half the amount of Parmesan cheese (which was plenty for my taste). Even my husband and 12 year old son thought it was great!
    Heather a year ago
    Pretty good. The whole family, including the kids (4 and 2yrs) enjoyed it. I’d add a little more salt next time. I think my cheese (not proper Parmesan) or my stock weren’t as salty as intended. I cooked it a little longer for step 1 as it didn’t feel like the butternut was softening at 10mins.
    April D. a year ago
    Oh, wow! This dish is rich, warm comforting, and positively delightful! My family didn't miss the meat, though hubby remarked it would be amazing with lobster. Flavor was rich and complex, with the creamy base, sauteed veggies, and toasted cheese top (i used asiago bc thats what i had on hand). Will add this into regular cold weather rotation, and maybe even try with the lobster!
    Julia Attalla a year ago
    This was very good, I felt it needed just a little more flavor so I will play with more ideas in the future, but it was easy, quick and good.
    Jennifer Hart a year ago
    Ermagerd so delish and super simple! My new go-to recipe for cold evenings
    Jessica S. a year ago
    Fabulous! Our whole family loved it!
    Mike Bishop a year ago
    Excellent - we have a new dish to make for company! I used half of the optional red pepper, and it was just about right.
    Norma M. 2 years ago
    I had leftover butternut squash and found this recipe. I've never cooked with gnocchi and always wanted to try it. All the ingredients were on hand except gnocchi so off to the store we went. Made it and it was delicious. The recipe made enough for 4! Wow! Reheated the next day with a little milk and I thought it was just as good. Will definitely make again, creamy and filling. A lovely meal for meatless Mondays.
    Madeleine Herz 4 years ago
    This was good but VERY rich. Good for cold winter nights maybe, but otherwise much too heavy for me. Didn't hold up well to reheating (and the recipe made quite a lot for one person to consume)
    Pilar L. 4 years ago
    I did everything in a skillet since I don't have a broiler and it turned out really tasty, though I cooked too much the gnocchis so they started to fall apart a little bit. Even so they tasted great, I will try it again some time soon for sure.

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