- 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)
|Calories250Calories from Fat160|
|% DAILY VALUE|
|Calories from Fat160|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jennifer Fisher-Farrell 4 months ago
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 4 months 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. 6 months 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 7 months 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 7 months ago
Ermagerd so delish and super simple! My new go-to recipe for cold evenings
Jessica S. 7 months ago
Fabulous! Our whole family loved it!
Mike Bishop 8 months 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. a year 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 3 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. 3 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.