Pesto Gnocchi with Butternut and Spinach
- Serves
- 4 servings
- Prep
- 5 min
- Cook
- 20 min
- Cost
- $24.00
- Nutrition
- 540 cal · 18g protein
- quick
- one-pot
- meatless
- skillet
🍳 1 pan · Picky-eater safe bet: plain potatoes
Pesto Gnocchi with Butternut and Spinach is a Italian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $24 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Dairy · Gluten · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 16 oz potato gnocchi
- 12 oz frozen butternut squash cubes
- 10 oz baby spinach
- ½ cup basil pesto
- 1½ cups low-sodium vegetable broth
- ½ cup Parmesan cheese
- ½ cup walnuts
- 1 tbsp olive oil
- 1/4 tsp black pepper
- 1/4 tsp salt
Steps
- Toast the walnuts in a dry large deep skillet or Dutch oven over medium heat for 3 to 4 minutes until fragrant, shaking the pan often. Pour onto a cutting board, roughly chop, and set aside.
- In the same skillet, heat the oil over medium-high. Add the frozen butternut squash straight from the bag with 1/4 teaspoon salt and cook 8 to 10 minutes, stirring now and then, until tender and browned in spots.
- Add the uncooked gnocchi and the broth, cover, and simmer 4 to 5 minutes until the gnocchi are tender and most of the liquid is absorbed.
- Pile in the spinach a few handfuls at a time, stirring until wilted, about 2 minutes.
- Turn off the heat and stir in the pesto and half the Parmesan until everything is glossy. Season with black pepper.
- Serve in bowls topped with the walnuts and remaining Parmesan.
- Make ahead: chop and toast the walnuts up to 3 days ahead and keep them in a jar. Leftovers keep in the fridge for 3 days.
- Picky eaters can have plain gnocchi with a little Parmesan and the pesto on the side.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 18 g
- Carbohydrates
- 54 g
- Fiber
- 6 g
- Sugar
- 8 g
- Fat
- 28 g
- Saturated fat
- 8 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop