Butternut Squash Gnocchi in Garlic-Sage Butter on Wilted Spinach
Tender squash-and-potato gnocchi are coated in a nutty garlic-sage butter that clings to every ridge, while a bed of warm, wilted spinach adds freshness and balance. Butternut Squash Gnocchi in Garlic-Sage Butter on Wilted Spinach is comforting yet elegant, ideal for a cozy dinner or a fall gathering when rich, aromatic flavors shine.
- Prep35 mins
- Cook35 mins
- Serves4
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Butternut Squash Gnocchi in Garlic-Sage Butter on Wilted Spinach, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 59 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 28 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 91 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 36
- Heart Health
- 64
- Metabolic
- 56
- Digestive
- 27
- Inflammatory
- 36
- Performance
- 56
- General Wellness
- 1
Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and set a steamer basket inside. Put the butternut squash and potatoes in the basket. Close and lock the lid. Choose high pressure per the manufacturer's directions; set the timer for 5 minutes. Allow 15 minutes for the pressure to build.
- 2
Carefully release the pressure using the quick-release method per the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using a pot holder, lift out the steamer basket and set it aside so the squash and potatoes can cool slightly, about 5 minutes.
- 3
Press the squash and potatoes through a ricer into a large bowl. Add the egg and salt, and mix well. Sift about 1 1/2 cups of flour over the mixture and stir to combine. If the mixture remains sticky, add a little more flour until it comes together. Turn the mixture out onto a well-floured surface and knead lightly, adding more flour until the dough no longer sticks to your hands or the surface.
- 4
Divide the dough into 4 portions. Line 2 baking sheets with parchment paper and dust them with flour.
- 5
Take 1 portion of dough and roll it on the floured surface into a 1/2-inch-thick rope. Cut the rope crosswise into 1/2-inch pieces. Working with 1 piece at a time, roll each down a floured gnocchi board to form ridges. Transfer the gnocchi to the prepared baking sheet. Repeat with the remaining dough. Place the baking sheets in the freezer while you make the sauce and spinach.
- 6
Bring a large pot of salted water to a boil.
- 7
Meanwhile, put the wet spinach in a large skillet over medium heat. Cover and let condensation build until the spinach starts to wilt, about 3 minutes. Remove the lid and stir the spinach until fully wilted and the pan begins to dry. Divide the spinach among 4 serving plates.
- 8
Combine the butter and olive oil in the same skillet used for the spinach. Heat over medium-high until the mixture starts to foam. Add the sage, garlic, and red pepper and swirl the pan to combine. Remove from the heat.
- 9
Cook the gnocchi in the boiling water until they float, 3 to 4 minutes per batch. Lift them out with a slotted spoon and transfer to the skillet with the garlic-sage butter. Toss gently to coat. Set the gnocchi on top of the spinach on the serving plates and sprinkle each with 1 tablespoon Parmigiano-Reggiano cheese. Serve right away.
- Calories 578.04 kcal High 29%
- Protein 16.81 g Good Source 34%
- Carbohydrate 81.77 g 30%
- Total Fat 20.66 g High 26%
- Saturated Fat 9.51 g High 48%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 93.08 mg High 31%
- Sodium 504.29 mg High 22%
- Dietary Fiber 11.72 g Good Source 42%
- Total Sugars 5.14 g --
- Added Sugars 2.47 g Low Source 5%
- Calcium 403.45 mg Good Source 31%
- Iron 10.54 mg Good Source 59%
- Potassium 1538.66 mg Good Source 33%
- Vitamin A 642.59 mcg Good Source 71%
- Vitamin C 26.47 mg Good Source 29%
- Vitamin D 0.26 mcg Low Source 1%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
About This Recipe
Butternut Squash Gnocchi in Garlic Sage Butter on Wilted Spinach is made with 13 ingredients and serves 4. It takes about 1 hr 10 mins and is rated medium. Key ingredients include All Purpose Flour, Butternut Squash, Chopped Spinach, and Diced Potatoes. Each serving provides about 578.04 kcal, and is a good source of protein.
Recipe Questions
- What is Butternut Squash Gnocchi in Garlic-Sage Butter on Wilted Spinach made of?
- The main ingredients are All-Purpose Flour, Butternut Squash, Chopped Spinach, Diced Potatoes, Dried Sage. The full list of 13 is above.
- How long does it take to make Butternut Squash Gnocchi in Garlic-Sage Butter on Wilted Spinach?
- About 1 hr 10 mins in total: 35 mins to prepare and 35 mins to cook.
- How many calories are in one serving?
- One serving provides about 578.04 kcal. The full nutrition breakdown is above.
- Is Butternut Squash Gnocchi in Garlic-Sage Butter on Wilted Spinach easy to make?
- This recipe is rated medium, with 13 ingredients and 9 steps.
- Is Butternut Squash Gnocchi in Garlic-Sage Butter on Wilted Spinach healthy?
- Butternut Squash Gnocchi in Garlic-Sage Butter on Wilted Spinach has an easyChef Pro health score of 55/100. Per serving, it provides 578.04 calories and 16.81 g of protein, or 34% of the Daily Value. It is a good source of dietary fiber, calcium, iron, potassium, vitamin A and vitamin C. Worth noting per serving: sodium at 504.29 mg (22% of the Daily Value) and saturated fat at 9.51 g (48% of the Daily Value). It contains Eggs, Milk, Wheat and Gluten, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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