Name: Basil Pesto Gnocchi with Butternut Squash, Spinach, Walnuts & Parmesan
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (142 g) pkgs baby spinach; ¾ cup basil pesto; 355 ml chicken or vegetable broth; 6 cups frozen butternut squash, pieces; ¾ cup Parmesan cheese, shredded; 3 (454 g) pkgs potato gnocchi; ¾ cup walnuts; extra virgin olive oil

Basil Pesto Gnocchi with Butternut Squash, Spinach, Walnuts & ParmesanBasil Pesto Gnocchi with Butternut Squash, Spinach, Walnuts & Parmesan — a 30-minute lunch recipe with 8 ingredients, serving 6.Ingredients

3 (142 g) pkgs baby spinach

¾ cup basil pesto

355 ml chicken or vegetable broth

6 cups frozen butternut squash, pieces

¾ cup Parmesan cheese, shredded

3 (454 g) pkgs potato gnocchi

¾ cup walnuts

extra virgin olive oil

Instructions

Preheat a large pot over medium-high heat.

While the pot heats up, place butternut squash in a colander and rinse under hot water (from the tap) to defrost.

Once the pot is hot, add oil and swirl to coat the bottom. Add squash and gnocchi to the pot; cook, stirring occasionally, until gnocchi is starting to brown, 5-7 minutes.

Add broth to the pot, cover, and bring to a simmer. Once simmering, reduce heat to medium and continue to cook until squash and gnocchi are tender and most of the liquid has been absorbed, 3-4 minutes more.

Meanwhile, roughly chop walnuts. Set aside.

Wash and dry spinach (skip this step if it came pre-washed).

When the squash and gnocchi are done, add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

Add walnuts, pesto, and Parmesan to the pot. Stir to combine and remove from heat.

To serve, divide gnocchi between plates or bowls. Enjoy!

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