This week for dinner: Brown Butter Gnocchi w/Butternut Squash

This winter has been kind of crazy. From our family in New England experiencing temperatures colder than the North Pole to torrential rains in California, I think we’re all just holding on for dear life (as well as for ski poles). While extreme weather is no bueno, I love winter and colder weather. Especially when it comes to cooking. And what’s one of the coziest foods out there? Butternut Squash. Truly one of my favorite vegetables, I take it in any form and if it’s on a 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 ways to use squash differently Soup, this dish came to mind and it seemed like the perfect stepping stone to gnocchi. Just gnocchi goes with the richness of brown butter and pumpkin.

These brown butter gnocchi make a delicious side dish or full vegetarian meal. The best part is that you only need one skillet to cook the whole thing. It’s really quick and easy to make – 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 guys like? Or a good recipe? Please share this in the comments, I’m dying to enjoy this again with the rest of my family. Thank you very much!

Pan-fried brown butter gnocchi with butternut squash

• 2 cups butternut squash, peeled and diced into ½-inch pieces
• 4 tablespoons salted butter
• 16 ounce packet of 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 butter cook until browned, about 5 minutes. Butter will bubble and foam, then the bubbles will disappear around 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 during the cooking time.
4. While the squash is cooking, slice the shallots. After the squash has cooked 7 minutes, add the frozen gnocchi, shallots, thyme, sage, pepper and salt. Press the garlic clove through a garlic press and add to the pan. Stir well, cover and cook an additional 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 time, remove the lid and add the fresh spinach, cook and stir until the spinach wilts, about 1 minute.
7. Serve immediately. Sprinkle with fresh Parmesan cheese if you like.

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