Ingredients
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1 cup water
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1 pound butternut squash, peeled and cut into 1/2-inch cubes
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½ pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
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1 large egg
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2 teaspoons salt
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2 cups all-purpose flour, plus more as needed
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2 bunches fresh spinach, rinsed and chopped
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4 tablespoons salted butter
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2 tablespoons extra-virgin olive oil
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¼ cup chopped fresh sage
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4 cloves garlic, minced
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½ teaspoon crushed red pepper
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¼ cup freshly grated Parmigiano-Reggiano cheese
Directions
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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.
Cook's Notes:
Instead of a rice, you can use a food mill, using the disc with the largest holes.
You can roll gnocchi over a fork instead of a gnocchi board.
Nutrition Facts (per serving)
572 | Calories |
23g | Fat |
79g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 572 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 10g | 49% |
Cholesterol 81mg | 27% |
Sodium 1484mg | 65% |
Total Carbohydrate 79g | 29% |
Dietary Fiber 9g | 31% |
Total Sugars 4g | |
Protein 18g | 35% |
Vitamin C 73mg | 81% |
Calcium 319mg | 25% |
Iron 9mg | 48% |
Potassium 1467mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.