Name: Savory Squash & Spinach Gnocchi Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2.5 tablespoons olive oil; 1 medium onion, finely chopped; 2 cloves garlic, finely chopped; 500 grams frozen butternut squash chunks; 150 milliliters vegetable stock; 2 tablespoons single cream; 40 grams Italian vegetarian hard cheese, grated; 235 grams ready-washed spinach; 500 grams gnocchi di patate

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Introduction

Enjoy a comforting dish of savory squash and spinach gnocchi that’s perfect for cozy autumn evenings. This hearty and healthy meal combines creamy butternut squash sauce with tender spinach and pillowy gnocchi for a delicious Italian-inspired treat.

A white bowl filled with soft, yellow gnocchi coated in a creamy sauce, mixed with bright green spinach leaves scattered throughout. The top layer is sprinkled with grated white cheese and small black pepper specks, adding texture and color contrast. The gnocchi pieces are plump and slightly glossy, sitting closely together in the bowl, which is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 tablespoons olive oil
1 medium onion, finely chopped

2 cloves garlic, finely chopped
500 grams frozen butternut squash chunks

150 milliliters vegetable stock
2 tablespoons single cream

40 grams Italian vegetarian hard cheese, grated
235 grams ready-washed spinach
500 grams gnocchi di patate

Instructions

Step 1: Warm 2 tablespoons of olive oil in a large pan over medium-high heat. Add the chopped onion and garlic, and fry for about 5 minutes until soft and fragrant.
Step 2: Add the frozen butternut squash chunks to the pan and cook for another 5 minutes, stirring occasionally to begin softening the squash.
Step 3: Pour in the vegetable stock, cover the pan, and cook for 10 minutes until the squash is tender.

Step 4: Transfer the squash mixture to a blender, then add the single cream and two-thirds of the grated cheese. Blend until the sauce is thick and smooth.
Step 5: In the same pan, heat the remaining tablespoon of olive oil and sauté the spinach for 2-3 minutes until wilted.
Step 6: Stir the creamy squash sauce into the wilted spinach, mixing well to combine.

Step 7: Cook the gnocchi in boiling salted water for about 2 minutes, or until they float to the surface.
Step 8: Drain the gnocchi and gently fold them into the sauce, ensuring they are well coated.
Step 9: Serve immediately, garnished with the remaining cheese and freshly cracked black pepper.

Tips & Variations

For extra flavor, garnish with fresh basil or a sprinkle of nutmeg in the sauce.
Swap single cream for coconut cream to make a dairy-free version without losing the creamy texture.
If fresh spinach isn’t available, frozen spinach can be used—just ensure it’s properly thawed and drained.

Storage

Store the gnocchi and squash sauce separately in airtight containers in the refrigerator for up to 2 days. When ready to eat, reheat gently in a pan over low heat until warmed through, then combine and serve. For longer storage, freeze sauce and gnocchi separately; thaw overnight in the refrigerator before reheating.

How to Serve

A bowl of soft yellow gnocchi pieces coated in a creamy sauce, mixed with bright green spinach leaves scattered evenly throughout. The dish is topped with a generous sprinkling of grated white cheese and small specks of black pepper over the entire surface. The food is served in a white bowl that has a slightly rough texture, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh butternut squash instead of frozen?

Yes, fresh butternut squash can be peeled, chopped, and roasted or boiled until tender before using in the sauce. This may enhance the flavor and texture of the dish.

What can I substitute for Italian vegetarian hard cheese?

You can replace it with Parmesan or Pecorino Romano cheese if you’re not strictly vegetarian. For a vegan option, try nutritional yeast or a plant-based hard cheese alternative.