Gnocchi with Squash, Spinach, and Prosciutto

Spring has sprung, but the weather in the Pacific Northwest is below average and we have been getting our share of heavy rain.  So even though we are surrounded with blooming daffodils and tulips, I'm still craving comfort food-the kind that warms your body and soul from the inside out.   This gnocchi recipe does just that.

Gnocchi (pronounced /noh kee/) are small Italian soft dumplings typically made from potatoes, flour, semolina, bread crumbs, or a combination of these ingredients.  They are delicious, filling, and versatile, and are most often eaten as entrees or as an alternative to pasta.  While they are available dried, frozen, or fresh in vacuum packed containers in supermarkets or specialty grocery stores, they are not difficult to make from scratch.  

Gnocchi is typically paired with pesto or tomato sauces, but in this recipe, the gnocchi is tossed with sauteed butternut squash, spinach, and prosciutto making this entree perfect for fall or winter (....and apparently our unseasonably cold spring.)   This recipe calls for the time saving measure of purchasing your gnocchi, but next week I will walk you through some step-by-step instructions to make your own.  Stay tuned!

Gnocchi with Squash, Spinach, and Prosciutto
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INGREDIENTS:
4 tablespoons unsalted butter, divided
6 slices deli prosciutto, cut into 1/4-inch strips
1 butternut squash (about 2 1/2 pounds), seeded, peeled, and cut into 1/2-inch cubes
2 tablespoons fresh thyme, minced
1/2 cup dry white wine
1 cup chicken broth
1 pound vacuum-packed gnocchi
Kosher salt
Freshly ground pepper
5 ounces baby spinach

DIRECTIONS:
1.  Bring 4 quarts of water to boil in large pot.  Meanwhile, melt 1 tablespoon butter in large skillet over medium heat.  Cook prosciutto until crisp, about 3 minutes.  Transfer to paper towel-lined plate.

2.  Add squash and remaining 3 tablespoons butter to empty skillet and cook until lightly browned, about 4 minutes.  Add thyme and cook until fragrant, about 30 seconds.  Stir in wine and cook until reduced by half, about 3 minutes.  Add broth and cook until slightly thickened, about 4 minutes.

3.  Meanwhile, add gnocchi and 1 tablespoon salt to boiling water and cook until gnocchi float to surface, about 4 minutes.  Reserve 1/2 cup cooking water, drain gnocchi, and return to pot.

4.  Add squash mixture and toss to combine. Stir in spinach until just wilted, adding reserved water as needed.  Stir in prosciutto and season with salt and pepper as desired.  Serve.

Recipe unaltered from The Best Simple Recipes Cookbook

Interested in other gnocchi recipes, see links below:
Gnocchi with Bacon and Peas by The Reluctant Gourmet
Pan-Fried Pumpkin Gnocchi  by Steamy Kitchen
Spinach Ricotta Gnocchi by Simply Recipes
Gnocchi with Chicken and Sun Dried Tomatoes by Colorado Moms
Gnocchi with Sausage and Spinach by Delish
Pumpkin Gnocchi with Creamy Gorgonzola Sauce by Closet Cooking
Lemon Gnocchi with Spinach and Peas by Shih's Cooking