Butternut Squash Gnocchi in Garlic-Sage Butter on Wilted Spinach

Name: Butternut Squash Gnocchi in Garlic-Sage Butter on Wilted Spinach
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups All-Purpose Flour; 1 lb Butternut Squash; 2 bunch Chopped Spinach; 0.5 lb Diced Potatoes; 0.25 cup Dried Sage; 1 whole Eggs; 2 tbsp Extra-Virgin Olive Oil; 4 cloves Garlic; 0.25 cup Grated Parmesan Cheese; 0.5 tsp Red Pepper Flakes; 2 tsp Salt; 4 tbsp Salted Butter; 1 cup Water

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 Halal 🕌Comfort-Food

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

Butternut Squash Gnocchi in Garlic-Sage Butter on Wilted Spinach

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.