Ok, so nothing was really left over. Having had been lucky enough to serve up two Thanksgiving dinners, I was still looking for more. One scoopful of my butternut squash & spinach casserole wasn’t enough, but not having another lucky table of thirteen tonight, I wasn’t about to serve it again. Besides, I, even me, haven’t been craving over-time in the kitchen, so I wanted something quick.
GNOCCHI WITH BUTTERNUT SQUASH & SPINACH
2 Tablespoons Olive OIl
2 Cups Butternut Squash, diced, 1/2″ cube
3/4 Cup Water
2 Cup Baby Spinach Leaves
1Lb (500g) Gnocchi, store bought (I know, but after a weekend of feast creating 75 seconds of cooking can be a very good thing.)
1 Tablespoon Fresh Italian Parsley, finely chopped
1 Sprig Fresh Thyme, stem removed
1 Clove Garlic, finely minced
Salt & Pepper to taste
Peel and cube the squash and add it to a large sauté pan with the 3/4 cups of water.
Over high heat, bring the water to a boil and stir frequently.
Meanwhile, bring a large pot of salted water to a boil.
Once the water is gone, add about half of the oil and reduce the heat slightly to medium high.
Add the minced garlic and continue to toss often until the butternut squash is golden and tender.
Add the spinach to the squash and sauté until wilted. Add herbs, tossing to combine.
Add the gnocchi to the boiling water and cook for about 2 minutes or until it begins to float (as per package directions.)
Drain and add to the spinach and squash.
Sprinkle over salt and pepper to taste.