Butternut Squash Gnocchi with Garlic-Sage Butter over Wilted Spinach
Description
Pillowy homemade gnocchi made with a combination of butternut squash and potato are tossed in a garlic-sage butter and served over a bed of wilted fresh spinach.
Ingredients
•
1 cup water
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1 pound butternut squash, peeled and cut into 1/2-inch cubes
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1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
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1 large egg
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2 teaspoons salt
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2 cups all-purpose flour, plus more as needed
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2 bunches fresh spinach, rinsed and chopped
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4 tablespoons salted butter
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2 tablespoons extra-virgin olive oil
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1/4 cup chopped fresh sage
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4 cloves garlic, minced
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1/2 teaspoon crushed red pepper
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1/4 cup freshly grated Parmigiano-Reggiano cheese
Directions
1
Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place butternut squash and potatoes in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 15 minutes for pressure to build.
2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use a pot holder to remove the steamer basket and set aside to allow the squash and potatoes to cool slightly, about 5 minutes.
3
Press the squash and potatoes through a ricer into a large bowl. Add egg and salt, and mix thoroughly. Sift about 1 1/2 cups of flour over the mixture and mix to combine. If the mixture is still sticky, add a bit more flour until it comes together. Turn out mixture onto a well-floured surface and knead slightly, adding more flour until the dough is no longer sticking to your hands or to the surface.
4
Divide dough into 4 parts. Line 2 baking sheets with parchment paper and dust with flour.
5
Take 1 piece of dough and roll it into a 1/2-inch thick rope on the floured surface. Cut the rope lengthwise into 1/2-inch pieces. Working with 1 piece at a time, roll each piece down a floured gnocchi board to make ridges. Transfer gnocchi onto the prepared baking sheet. Repeat with remaining dough. Place baking sheets in the freezer while you prepare the sauce and spinach.
6
Bring a large pot of salted water to a boil.
7
Meanwhile, place wet spinach in a large skillet over medium heat. Cover and allow condensation to build until the spinach starts to wilt, about 3 minutes. Remove lid and stir the spinach until wilted and the pan begins to dry. Divide spinach among 4 serving plates.
8
Combine butter and olive oil in the same skillet that you cooked the spinach. Heat over medium-high heat until mixture begins to foam. Add sage, garlic, and red pepper and swirl the pan to combine. Remove from heat.
9
Cook gnocchi in boiling water until they float, 3 to 4 minutes per batch. Remove with a slotted spoon and transfer to the skillet with the garlic-sage butter. Toss lightly to coat. Place gnocchi on top of spinach on the serving plates and sprinkle each with 1 tablespoon Parmigiano-Reggiano cheese. Serve immediately.