This gnocchi recipe makes for the perfect side dish, as it uses many on-hand ingredients. You can substitute or add in a variety of greens like baby kale or baby spinach for extra colour.
“Serve these tender potato and squash dumplings as part of your holiday spread instead of mashed potatoes,” suggests Michelle Pennock, executive chef for President’s Choice test kitchen. “Arugula adds a slight bitterness to the dish that complements the sweetness of the squash, but you can use baby spinach for a milder flavour.”
Butternut Squash Gnocchi with Creamy Lemon Butter Sauce
Prep time: 10 minutes
Cook time: 10 minutes
- 3 tbsp (45 mL) butter, divided
- ¼ cup (50 mL) unsalted walnuts, chopped
- 1 pkg (350 g) PC gnocchi with butternut squash potato dumplings
- 2 cups (500 mL) baby arugula
- 3 tbsp (45 mL) milk
- 1 tbsp (15 mL) grated lemon zest
- Pinch (0.5 mL) hot pepper flakes (optional)
- Melt 1 tbsp butter in a large non-stick skillet over medium heat. Add walnuts and hot pepper flakes (if using). Cook, stirring often, until butter is fragrant and slightly golden; 1 to 2 minutes. Transfer with slotted spoon to small bowl. Set aside.
- Add remaining 2 tbsp butter and ¾ cup water to same skillet; bring to a simmer over medium heat. Add gnocchi. Simmer, stirring occasionally, until heated through; 2 to 3 minutes.
- Add arugula and milk. Cook, stirring often, until arugula is wilted and sauce is thickened; about 30 seconds. Stir in lemon zest and half of walnut mixture. Transfer to serving dish. Top with remaining walnut mixture.
Chef’s tip: This dish also makes a quick and easy weeknight meal for two – simply serve with a side salad or steamed vegetables and crusty bread.
Nutritional information per serving: calories 260, fat 14 g (6 g of which is saturated), sodium 420 mg, carbohydrates 30 g, fibre 1 g, sugars 6 g, protein 6 g.