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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