Gnocchi with Butternut Squash and Parsley Brown Butter

Adapted from Eating Well (June/July 2006)

This is a winter version of a dish that was intended for summer using zucchini and fresh tomato. Perhaps I’ll post the summer version when the time comes, but for now the dish can be enjoyed using a few of my favorite seasonal go-to ingredients. I’ve promised my husband that this is the last of the butternut squash this season. He’s pleased to know that asparagus is just around the corner.

1 pound whole wheat gnocchi
2 tablespoons unsalted butter
2 medium shallots, thinly sliced
8 oz. precut butternut squash, cut into 1 inch dice
2 cups baby spinach leaves
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
Fresh black pepper
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley

Bring a large pot of generously salted water to a boil over high heat. Cook gnocchi according to package directions for al dente. They are done when they float. Drain and set aside.
In a large skillet, melt the butter over medium-high heat and cook until it is beginning to brown, about 2 minutes. Watch it closely, as it can quickly go from brown to burned. Once the butter starts to color lightly, add the shallots and squash, stirring frequently. After about 4 minutes, add the spinach leaves, salt, nutmeg and pepper and toss until the spinach is just wilted, about 1 minute. Stir in the Parmesan and the parsley, then add the gnocchi and toss to coat evenly. Serve immediately.
Quick Tips
1. I found whole wheat potato gnocchi at Trader Joe’s. If you can’t find whole wheat, just use regular.
2. If you don’t want to use butter, you can try this dish with olive oil. Just warm it, then add the shallots and squash and proceed. The browned butter adds a distinct flavor to this dish, so be warned that if you use olive oil instead you will miss that nutty flavor. One possible solution might be to use 1 tablespoon of butter, brown it, then add 1 tablespoon of oil and proceed.

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

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