This week for dinner: Gnocchi with brown butter and butternut squash

This winter has been kind of crazy. From our family in New England, where the temperatures are colder than the North Pole, to the rainy days of California, I think we’re all just clinging to our lives (and our ski poles). Although extreme weather is not a problem, I love winter and colder weather. Especially when it comes to cooking. And what’s one of the coziest foods ever? butternut squash. Truly one of my favorite vegetables, I take it in any form and when it’s on the menu I order it.

Case in point: I once had a butternut squash dish at a San Francisco restaurant that was simply made in brown butter. The pumpkin was divine and I will never forget it. When I thought about how I could use pumpkin differently than Soup, this dish came to mind and it seemed like the perfect stepping stone to gnocchi. Easy gnocchi goes with the richness of brown butter and pumpkin.

These brown butter gnocchi make a great side dish or a complete vegetarian meal. The best part is that you only need one pan to prepare the whole thing. It’s really quick and easy to prepare – dinner is on the table in less than 30 minutes. Bonus: Your house will smell like heaven!

And in case you’re wondering, my kids enjoyed this gnocchi recipe as much as we did.

Quick question before I hand over the recipe: does anyone have a good brand of gluten free gnocchi that you like? Or a recipe that is good? Please share in the comments, I really want to enjoy it again with the rest of my family. Thank you very much!

Brown butter gnocchi in a pan and butternut squash

• 2 cups butternut squash, peeled and diced into ½ inch pieces
• 4 tablespoons salted butter
• 16-ounce package frozen gnocchi
• 2 tablespoons sliced ​​shallots
• ¼ teaspoon dried thyme
• ¼ teaspoon dried sage
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 1 clove of garlic
• 1 packaged cup coarsely chopped fresh spinach

1. Prepare the squash and set aside. Make sure the squash pieces are cut evenly into ½ inch cubes.
2. In a deep 12-inch skillet, heat butter over medium-high heat. Let the butter cook until brown, about 5 minutes. The butter will bubble and foam, then the bubbles will disappear at about the same time the butter is browned. Stir regularly during cooking to avoid burning.
3. Once the butter is browned, add the squash, cover the pan and cook for 7 minutes, stirring once or twice.
4. While the squash is cooking, slice the shallots. After the squash has cooked for 7 minutes, add the frozen gnocchi, shallots, thyme, sage, pepper and salt. Press the garlic clove through a garlic press and add it to the pan. Stir well, cover and cook for another 7 minutes, stirring a few times during cooking.
5. While everything is cooking, roughly chop the spinach and set aside.
6. During the last minute of cooking, remove the lid and add the fresh spinach. Cook and stir until spinach has wilted, about 1 minute.
7. Serve immediately. Sprinkle with fresh Parmesan cheese if you like.

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