A delicious dish for fall! Pillowy gnocchi made with a combination of butternut squash and potato tossed in a garlic- sage butter and served over a bed of wilted fresh spinach. Top it all off with a sprinkle of freshly grated Parmigiano-Reggiano cheese, and you have yourself an elegant meal!
Ingredients
- water: 1 cup
- butternut squash: 1 pound (cut into 1/2 inch cubes)
- Yukon Gold potatoes, peeled and: 0.5 pound (cut into 1-inch cubes)
- egg: 1 piece
- salt: 2 tsp
- all-purpose flour: 2 cups (plus more as needed)
- bunches fresh spinach: 2 piece (chopped)
- salted butter: 4 Tbsp
- extra-virgin olive oil: 2 Tbsp
- fresh sage: 0.25 cup (chopped)
- garlic: 4 clove (minced)
- red pepper: 0.5 tsp (crushed)
- freshly grated Parmigiano-Reggiano cheese: 0.25 cup
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Divide dough into 4 parts. Line 2 baking sheets with parchment paper and dust with flour.
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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.
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Bring a large pot of salted water to a boil.
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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.
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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.
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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.
