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Butternut Squash Gnocchi with Garlic-Sage Butter over Wilted Spinach
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
80 minutes
Butternut squash and potato gnocchi in garlic-sage butter over spinach.
Ingredients:
  • 1 cup water
  • 1 pound butternut squash, peeled and cut into 1/2-inch cubes
  • 0.5 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 large egg
  • 2 cups all-purpose flour, plus more as needed
  • 2 bunches fresh spinach, rinsed and chopped
  • 4 tablespoons salted butter
  • 2 tablespoons extra-virgin olive oil
  • 0.25 cup chopped fresh sage
  • 0.5 teaspoon crushed red pepper
  • 0.25 cup freshly grated Parmigiano-Reggiano cheese
Instructions:
  • Fill the pot of your multi-functional pressure cooker with water and insert a steamer basket. Add butternut squash and potatoes to the basket. Seal the lid, select high pressure setting, and set the timer for 5 minutes. Allow 15 minutes for pressure to build.
  • Carefully release pressure using the quick-release method following the manufacturer's instructions for about 5 minutes. Unlock and remove the lid, then use a pot holder to take out the steamer basket and set it aside for the squash and potatoes to cool slightly, around 5 minutes.
  • Use a ricer to mash the squash and potatoes into a large bowl. Add egg and salt, mix well. Sprinkle 1 1/2 cups of flour over the mixture, combine. If sticky, add more flour until dough forms. Transfer to a floured surface, knead lightly, adding flour until it's no longer sticky.
  • Divide the dough into 4 equal parts. Prepare 2 baking sheets by lining them with parchment paper and dusting them with flour.
  • Roll out the dough into a 1/2-inch thick rope on a floured surface. Cut the rope into 1/2-inch pieces. Roll each piece on a floured gnocchi board to create ridges. Place gnocchi on a baking sheet and freeze while making the sauce and spinach.
  • Bring a generously salted pot of water to a boil.
  • In a large skillet over medium heat, cook wet spinach covered until wilted from steam, about 3 minutes. Uncover, stir until wilted, and let any excess moisture evaporate. Serve spinach on 4 plates.
  • In the same skillet used for the spinach, melt butter with olive oil over medium-high heat until foamy. Stir in sage, garlic, and red pepper, swirling the pan for even distribution. Take off the heat.
  • Boil gnocchi until they float, about 3 to 4 minutes each batch. Transfer to skillet with garlic-sage butter, coat lightly. Arrange gnocchi on spinach on plates, sprinkle each with 1 tablespoon Parmigiano-Reggiano. Serve promptly.

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