This week for dinner: brown butter gnocchi with butternut squash

This winter has been a bit crazy. From our family in New England experiencing temperatures colder than the North Pole to deluges of rain in California, I think we all hold on for life (as well as ski poles). Although extreme weather conditions are not bueno, I like winter and colder weather. Especially when it comes to cooking. And what is one of the most comfortable foods out there? Butternut squash. Truly one of my favorite vegetables, I take it in any form and if it’s on the menu, I order it.

Case in point: I once had a dish of butternut squash at a restaurant in San Francisco that was simply cooked in browned butter. The squash was divine and I will never forget. As I was thinking of other ways to use squash than soup, this dish came to mind and it seemed like the perfect springboard for gnocchi. Just gnocchi goes with the richness of brown butter and squash.

These brown butter gnocchi would make a delicious side dish or a complete vegetarian meal. The best part is that you only need one pan to cook everything. It’s really quick and easy to prepare, you’ll have dinner on the table in less than 30 minutes. Bonus: your home will smell like paradise!

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

Quick question before handing you 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’m desperate to enjoy it again with the rest of my family. THANKS!

Skillet Brown Butter Gnocchi with Butternut Squash

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

1. Prepare the squash and set aside, making sure the squash pieces are cut evenly sized into ½-inch cubes.
2. In a deep 12-inch skillet, heat the butter over medium heat. Let the butter cook for about 5 minutes until golden brown. The butter will bubble and froth, then the bubbles will disappear around the same time the butter is browned. Stir regularly while cooking to prevent it from burning.
3. Once the butter is browned, add the squash, cover the pan and cook for 7 minutes, stirring once or twice during the cooking time.
4. While the squash cooks, mince the shallots. After the squash has cooked for 7 minutes, add the frozen gnocchi, shallots, thyme, sage, pepper, salt. Push the garlic clove through a garlic press and add it to the pan. Mix well, cover and cook for another 7 minutes, stirring a few times during cooking.
5. While everything is cooking, coarsely chop the spinach and set aside.
6. During the last minute of the cooking time, remove the lid and add the fresh spinach, cook and stir until the spinach is wilted, about 1 minute.
7. Serve immediately. Sprinkle with fresh Parmesan if desired.

3.4.3177