Creamy Gnocchi with Butternut Squash and Spinach

Creamy Butternut Squash and Spinach Gnocchi

Clouds of gnocchi nestle themselves in a creamy sauce amongst sweet hunks of butternut squash, tender baby spinach, fresh herbs and Parmesan cheese. Swoon.

Lately I am obsessed with gnocchi, little Italian potato dumplings that are soft and pillowy, kind of chewy and in my mind, so versatile. I can’t get enough of them – whether I tuck them away into soups, saute them with any and every possible vegetable I can get my hands on, or douse them in red sauce – I keep going back for more!

If I had to pick one perfect Autumn dish this would be in the running. So immensely comforting, hearty and full of quintessential flavors like sage and butternut that marry so beautifully. Not to mention it comes together easily and quickly.

You have every excuse to make it! And not one not to.

Creamy Gnocchi with Butternut Squash and Spinach

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 4 servings

Clouds of gnocchi nestle themselves in a creamy sauce amongst sweet hunks of butternut squash, tender baby spinach, fresh herbs and Parmesan cheese.


2 – 3 tablespoons olive oil
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces
1 small onion, diced
3 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes, optional
sea or kosher salt and fresh black pepper
1 cup low-sodium chicken broth
1/3 cup half & half
6 cups baby spinach, stems removed
1 (17.5-ounce) package potato gnocchi* (like Rienzi)
2 tablespoons fresh sage or basil, rough chopped
3/4 cup fresh parmesan or romano cheese, grated


  1. Add oil to a large ovenproof skillet over medium heat; add squash and onions; cook, stirring occasionally, until slightly soft and golden, 8-10 minutes. Add the garlic, red pepper flakes, 1 teaspoon salt and a few twists of black pepper; cook until garlic is fragrant, about 2 more minutes.
  2. Preheat the broiler. Add the chicken broth and half & half to the skillet. When it starts to simmer, stir in the gnocchi, adding more chicken broth if needed so the gnocchi has enough liquid to cook in. Pile the spinach leaves on top and slowly stir them in as they wilt. Cover and cook until the gnocchi are just tender, about 5 minutes.
  3. Uncover and stir in 1/4 cup parmesan and herbs. Sprinkle the remaining 1/2 cup parmesan over top; transfer to the broiler and cook until golden and bubbly, about 3 minutes.


*This method of cooking works best with gnocchi you find in the refrigerated, fresh pasta section of your market or in the dried pasta aisle (or homemade, if you're inclined!), not with frozen gnocchi.

Adapted fromFood Network

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  1. Trish says

    Has anyone tried making this is a slowcooker? I’ve tried the original recipe and love it but some weekdays (with kids & their after school activities) call for a slowcooker recipe.

  2. Michelle says

    Just made this for dinner and it was delicious! I didn’t have butternut squash so I used a one large sweet potato and it held up well. It was quick, easy and filling. I don’t care if it’s summer either! lol.

    • Reeni says

      Thanks Michelle! Sounds yummy with sweet potatoes! I don’t care if it’s summer either! Just bought 2 spaghetti squash. :-)

  3. Jthom says

    Thank you for sharing! I found your recipe via Pinterest. It was very, very good! I made a few simple changes based on personal preference…..I roasted the butternut squash to give more depth of flavor, made homemade gnocchi (I’m a gnocchi snob, Lol), cooked the gnocchi on their own and added to sauce at the end so the gnocchi wouldn’t get gummy, cooked the spinach on its own and added at the end. Thanks again for sharing this wonderful recipe idea!

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