Get the Recipe: Gnocchi with Butternut Squash Sauce
Gnocchi combines with a delicious butternut squash vodka sauce, wilted spinach and a touch of chili crisp for depth of flavour and a bit of a kick!
Ingredients
- 12 oz potato gnocchi, fresh, frozen or shelf-stable
For the butternut squash vodka sauce:
- 1 1/4 cups roasted butternut squash, from 1 small or medium butternut squash *see instructions for roasting instructions
- 2 cloves garlic, finely chopped
- 1 teaspoon chili crisp, adjust to taste *see Note 1 below
- 2 Tablespoons vodka, can omit
- 4 Tablespoons tomato paste
- 1/2 cup heavy whipping cream, 35% b.f.
- 2-3 handfuls baby spinach
- 1/2 teaspoon kosher salt, slightly less for fine table salt
- Freshly ground black pepper
Instructions
- For the roasted butternut squash: Preheat the oven to 375F (non-convection/not fan-assisted). Cut the squash in half lengthwise and scoop out and discard the seeds and pulp. Place the cut butternut squash cut-side down on a baking sheet. Place into the preheated oven and roast for about 1 hour, or until the skin is golden and the flesh is soft. Remove from the oven, flip the squash over and allow to cool slightly. Scoop out the cooked butternut squash flesh. Measure out the amount needed for this recipe, then refrigerate or freeze the remainder for another use.
- Bring a large pot of salted water to a boil for the gnocchi.
- For the butternut squash vodka sauce: Heat the oil in a large skillet over medium heat. Add the garlic and chili crisp and cook, stirring, for about 30 seconds. Add the vodka and allow it to cook off for about 1 minute or until mostly evaporated. Add the tomato paste to the skillet and cook, stirring, for about 1 minute or until the tomato paste darkens. Add the measured roasted butternut squash to the skillet, then add the heavy cream. Use a whisk to whisk together into a thick paste.
- Add the gnocchi to the boiling water and cook the gnocchi according to the package instructions. Gnocchi is generally cooked when it floats to the surface. When cooked, use a slotted spoon or spider strainer to transfer the cooked gnocchi to the skillet with the sauce, reserving all the gnocchi cooking water in the pot.
- Add a splash of the gnocchi cooking water to the skillet and stir in to loosen the sauce. Continue stirring, adding additional gnocchi cooking water a bit at a time, as needed, until you have a silky smooth and creamy sauce. I generally will need to add 1/2-3/4 of a cup of gnocchi cooking water. Taste the sauce and season with some salt and pepper, as needed.
- Add the baby spinach to the skillet and stir it in. Allow the spinach to cook with the gnocchi and sauce until the spinach has wilted.
- Serve immediately, garnished with a dollop of chili crisp and/or additional freshly ground pepper.
Notes
Note 1: Look for this popular condiment in with the Asian sauces at the grocery store. I like the Laoganma brand "Spicy Chili Crisp". You can also find it easily on Amazon or other online sellers. It's a great condiment to add to your kitchen. It keeps well in the refrigerator, and you'll find lots of uses for it. I love to stir a little bit into pasta sauce in place of red pepper flakes, for a tiny bit of heat.
Tips!
Adjust the amount of chili crisp to your taste. The 1 teaspoon specified will not make a fiery dish, but simply a pleasant level of heat.
You can use a lower-fat cream, such as Half and Half, if you prefer or you don't have heavy cream on hand. Of course, the sauce will be less creamy.
The sauce is going to seem very paste-like until you start to stir in the gnocchi cooking water. Add as much of the cooking water as you need until you get a silky-smooth and creamy sauce.
Don't forget to season the dish well with salt and pepper as needed. This will really bring together all the great flavours.
Be sure to read the notes above this recipe card for substitution suggestions and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 295kcal, Carbohydrates: 40g, Protein: 6g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 34mg, Sodium: 727mg, Potassium: 434mg, Fiber: 4g, Sugar: 4g, Vitamin A: 6739IU, Vitamin C: 18mg, Calcium: 81mg, Iron: 4mg
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