Gnocchi with Spinach & Roasted Butternut Squash is a cozy, flavorful dish that combines pillowy potato gnocchi with sweet roasted squash and tender fresh baby spinach leaves. Soft goat's cheese adds a rich and tangy finish.
This easy recipe comes together in about half an hours' time, making for a comforting vegetarian meal which is perfect for busy weeknights! It is a small batch recipe that feeds two people generously, but can easily be doubled as well to feed more. I had also added some tasty suggestions on how to amp it up or switch it out a bit, so read on!
This simple, yet delicious dish is one that I have adapted from a cookery book I have entitled The Family Meal Planner by Good Food. It is one of the books that I had in the U.K. that I decided to replace after I moved back to Canada. It is filled with lots of thrifty and time saving recipes that are very family and budget friendly.
This recipe really appealed to me on a variety of counts. First, it used things I almost always have in the house. Second, it made for a delicious meat-free option. Third, it promised to be a recipe that went together quickly and easily without a lot of effort. A great last-minute meal as it were.
I did take the liberty of cutting the recipe in half to make only two servings. It was really good as is, but I can think of a few ways to make it even better. When I make this again, I will boil the gnocchi, drain and then tip them into a skillet with a knob of foaming butter or ghee. Toasting them to create some sticky buttery edges, injecting even more flavor into those gorgeous little pillows.
I love goat's cheese, and it does go very well with butternut squash and spinach. I think if you wanted to you could also add a warm balsamic dressing and a few toasted broken walnuts to add even more flavor and some crunch. (Just my suggestions.)
In any case it was simple and delicious. I recommend serving this with a tossed salad on the side.
INGREDIENTS NEEDED
TO MAKE
GNOCCHI WITH SPINACH AND ROASTED BUTTERNUT SQUASH
- 1/2-pound (225g) butternut squash, peeled, seeded and cubed
- 1 small clove garlic, peeled and crushed
- 1 TBS olive oil
- 2 cups (250g) fresh potato gnocchi
- 4 ounces (100g) fresh baby spinach leaves, washed and trimmed
- 2 ounces (50g) soft goat's cheese
- salt and black pepper to taste
I love butternut squash. It has a lovely sweet and mild flavor and lends itself beautifully to roasting. The squash I bought at the shops had no seeds in it at all. I think that is because we had such a dry summer this year. It cooked beautifully however and tasted delicious.
Use quality fresh potato gnocchi.
If you don't have any small cloves of garlic, you can use half of a large one. Alternately you can use 1 tsp of refrigerated garlic paste.
Wash your spinach in several changes of cold water and drain it well. I use a salad spinner to do this. I also trim off all of the stems as they are quite unpalatable when cooked and make for a stringy finish.
Use a good quality soft goat's cheese.
HOW TO MAKE GNOCCHI
WITH
SPINACH & ROASTED BUTTERNUT SQUASH
This is very easily made and goes together very quickly.
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a lipped baking tray with some baking paper. (This will help prevent the squash from sticking to the pan as it roasts.)
- Peel the squash, deseed, and cut into 1/2-inch cubes. Toss together in a bowl with the garlic, oil and some salt and black pepper to taste. (Alternately you can use 1/2 tsp refrigerated garlic paste.)
- Pour onto the baking tray, spreading it out in one layer. (You want the squash to roast, not stew.)
- Roast for 20 minutes, giving it a stir halfway through the roasting time. (This helps to gild all of the sides of the squash.)
- Close to when the squash is finished roasting cook the gnocchi in lightly salted boiling water according to the package directions. (Mine cooked in 2 minutes. Don't overcook it or it will get gummy.)
- Drain the gnocchi and return to the saucepan. Add the spinach and toss together to wilt the spinach. Toss in the roasted butternut squash. Season to taste with some salt and a grinding of black pepper. (A grating of nutmeg also goes well with the squash and the spinach.)
- Divide between two heated pasta bowls and divide the goat's cheese between the two, scattering it over top. Serve immediately.
A tossed salad goes very nicely on the side.
HINTS AND TIPS FOR SUCCESS
- Make sure you cut all of your squash into a 1/2-inch dice. That way it will all finish cooking at the same time and begin to caramelize a bit.
- If your spinach is not already washed, make sure you wash it well in cold water, changing the water a few times and drain it well. (I use a salad spinner.)
- DO remove the stems from your spinach. They can be a bit unpleasant to eat.
- Use good quality fresh potato gnocchi and drain it well after cooking.
Variation: If desired, you can brown the cooked gnocchi in a knob of salted butter after boiling it to gild it a bit. This adds additional flavor and a bit of color. Add the spinach at the last minute to wilt it and then toss everything together with the roasted butternut squash.
FREQUENTLY ASKED QUESTIONS
CAN THIS BE MADE AHEAD OF TIME?
I don't recommend making this ahead of time. The gnocchi has the best texture if you eat it right away.
CAN I USE ANOTHER KIND OF SQUASH?
By all means. You can use any kind of winter squash. I like butternut squash because it has a lovely sweet flavor that goes very well with goat's cheese.
IS IT NECESSARY TO REMOVE THE STEMS FROM THE SPINACH?
You don't have to, but removing the stems makes for a much nicer presentation and it eats better without the stems.
CAN I USE ANOTHER CHEESE INSTEAD OF GOAT'S CHEESE?
Parmesan cheese goes very well with both spinach and butternut squash. I would recommend this instead of Goat's cheese for a delicious variation.
CAN THIS BE FROZEN?
I do not recommend freezing this.
A FEW OTHER DELICIOUS
RECIPES WHICH USE GNOCCHI
You may be looking for a few other ways to use up the rest of your package of gnocchi. Here are some recipes that I cooked and really enjoyed. I highly recommend them.
PAN FRIED GNOCCHI & EGG - Boiled potato gnocchi are sauteed in a bit of butter along with some fresh sage leaves, salt and pepper. Once they are golden brown, you crack a couple of fresh eggs into the middle of them, frying them to perfection. This is fabulous served hot and dusted with some Parmesan cheese.
HASHED GNOCCHI - this pan-fried hash makes excellent use of a package of potato gnocchi, a tin of corned beef (don't judge me) and a few fresh vegetables thrown together in an interesting and delicious way. You can also use leftover roasted meats instead of the corned beef. It is delicious any which way.
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Yield: Serves 2
Gnocchi with Spinach & Roasted Butternut Squash
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This delicious dish tastes luxurious but uses only a very few ingredients. it also goes together in about half an hour making it ideal for a day when you are rushed off your feet. Can easily be doubled to feed more people.
Ingredients
- 1/2-pound (225g) butternut squash, peeled, seeded and cubed
- 1 small clove garlic, peeled and crushed
- 1 TBS olive oil
- 2 cups (250g) fresh potato gnocchi
- 4 ounces (100g) fresh baby spinach leaves, washed and trimmed
- 2 ounces (50g) soft goat's cheese
- salt and black pepper to taste
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a lipped baking tray with some baking paper.
- Peel the squash, deseed, and cut into 1/2-inch cubes. Toss together in a bowl with the garlic, oil and some salt and black pepper to taste.
- Pour onto the baking tray, spreading it out in one layer.
- Roast for 20 minutes, giving it a stir halfway through the roasting time.
- Close to when the squash is finished roasting cook the gnocchi in lightly salted boiling water according to the package directions.
- Drain the gnocchi and return to the saucepan. Add the spinach and toss together to wilt the spinach. Toss in the roasted butternut squash. Season to taste with some salt and a grinding of black pepper.
- Divide between two heated pasta bowls and divide the goat's cheese between the two, scattering it over top. Serve immediately
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Sour Cherry Amaretti are crisp on the outside, chewy in the middle, and bursting with almond flavor. Studded with tangy dried cherries, these Italian cookies are easy to make, naturally gluten‑free, and perfect for holiday trays, teatime treats, or gifting.
These are beautiful cookies. Lightly crisp on the outsides . . . chewy on the insides . . . and generously peppered with lots of lovely dried sour cherries.
I just adore dried sour cherries . . . I could eat them by the handful . . . but I don't because they are rather on the pricey side. They remain a once in a blue moon treat.
They are beautifully showcased in these delightful little biscuits, however. Simply scrumptious! I had always hoped to get to visit Italy myself, but it just didn't happen. Never mind, I can enjoy one of these tasty cookies with a hot drink and dream.
Easy to make and oh so tasty. I think I scarfed three down before I even realized it . . . and then I went in for another one.
Right now they are locked up in a Kilner jar and placed up high so that I can't reach them without help for fear that I might finish the whole lot tonight. They are THAT good! Yes!! You have been warned.
If I am not mistaken these are also Gluten Free, so long as you use gluten free icing sugar. These went down a real treat for my mid afternoon break with a nice big cup of hot chocolate. Have you ever sprinkled cinnamon sugar on your hot chocolate?
There was this hot chocolate place in Chester in the U.K. that you could get your chocolate sprinkled with orange cinnamon sugar. I keep saying I am going to make some for myself, and one of these days . . . I will. It would go perfectly with these delightful cookies.
INGREDIENTS NEEDED
TO MAKE SOUR CHERRY AMARETTI
There is nothing too out of the ordinary here.
- 2/3 cup (120g) golden caster sugar
- 2 cups + 2 TBS (180g) ground almonds
- the finely grated zest of one unwaxed lemon
- 2 to 3 drops of pure almond extract
- pinch of fine sea salt
- Scant 1/2 cup (60g) dried sour cherries, roughly chopped
- 2 large egg whites, at room temperature
- 2 tsp liquid honey
- a bowl of sifted icing sugar to roll them in
Caster sugar is a type of finely granulated sugar that is available in the U.K. Do not use coarse granulated sugar. Golden caster sugar is caster sugar which is not as processed as regular sugar and has a golden color. If you use organic sugar this will be fine and if you think yours is too coarse, then blitz it for a few seconds in a food processor to break it down. I use Kirkland brand organic granulated sugar.
In the U.K. ground almonds are the same thing as Almond Flour here in North America. Made from blanched almonds which have been ground to a fine powder. Almond meal is not the same thing. There should be NO skins in the mixture. I use Kirkland brand almond flour.
Do not use artificially flavored extract and do not be tempted to be heavy handed with it. A little really does go a long way.
Make sure you don't leave your cherries in too large a bits. You want them roughly, but finely chopped for the best results. You can also use chopped dried dates, figs, blueberries or cranberries for these delicious cookies.
Liquid honey is also known as runny honey. It is not solid or creamed.
Do sift the icing sugar to take out all of the lumps for the best finish.
HOW TO MAKE SOUR CHERRY AMARETTI
These delicious cookies only look complicated. They are really very easy to make.
- Preheat the oven to 170*C/ 325*F/ gas mark 3. Line a baking sheet with baking paper. Set aside. (Do not skip lining the baking sheet.)
- Measure the ground almonds, sugar, lemon zest and almond extract into a bowl. Rub together to help to distribute the ingredients evenly and release the oils and flavor from the lemon zest. Stir in the cherries. (It is really important that you do this. It isn't enough to just stir everything together.)
- Whip the egg white along with the honey until soft peaks form. Fold them into the almond mixture with a fork. You should have a soft malleable mixture. (Soft peaks means that the mixture holds gentle curves when you lift the whisk out of the beaten mixture. They should not be stiff and standing up straight.)
- Pinch off heaped tablespoon sized lumps of the dough. Roll into an egg shape between your hands then drop into the bowl of icing sugar. Toss gently to generously coat. Place onto the prepared baking sheet, gently pressing down on each side to make sort of a deconstructed triangular shape.
- Bake for 12 to 15 minutes, turning the pan around halfway through the baking time. When done they should have taken on some color but still remain relatively pale and chewy in the center. Allow to cool completely before eating. Store in an airtight container. (DO not overbake.)
HINTS AND TIPS FOR SUCCESS
Here are a few hints and tips for you to follow for success in baking these delicious cookies.
- Read the recipe through thoroughly before beginning. This will help to familiarize you with any instructions, special equipment or ingredients needed before you begin.
- Assemble all of your ingredients before you begin. This will help to prevent you from leaving anything out when you prepare and bake them.
- Make sure all of your ingredients are at room temperature before you begin.
- Do not be heavy handed with the almond extract. A little bit goes a very long way.
- Do chop your dried fruit finely, in about 1/4-inch bits. Any larger than that and you may have problems with the mixture holding together.
- Do not overbake. The time given is the correct time for these delicious cookies.
FREQUENTLY ASKED QUESTIONS
WHAT IS ALMOND FLOUR?
Almond flour is a flour that is made from very finely ground blanched almonds. Skins are first removed from the whole almonds, and then they are ground into a fine flour.
CAN I SUBSTITUTE ALL PURPOSE FLOUR FOR ALMOND FLOUR?
No, you cannot. You must use almond flour, or VERY finely ground almonds.
CAN I USE ALMOND MEAL INSTEAD OF ALMOND FLOUR?
Do not use almond meal as it is not the same thing. You want to use almond flour, which is much finer than almond meal.
MUST I USE ALMOND EXTRACT?
Yes, if you want an authentic flavor, you must use almond extract. Do make sure you use only a few drops, however. Too much and it will overpower all the other flavors. A little bit goes a long way.
WHAT IF I CANNOT GET AN UNWAXED LEMON?
You can use an ordinary lemon, but scrub it well to remove any wax, dirt or debris from the skin. This is best done in warm water with a firm toothbrush. (That's what I use anyways.)
CAN THESE BE FROZEN?
Yes, you can freeze these cookies, both before baking or after baking and cooling. To freeze before baking, shape your cookies and then place onto a baking sheet. Pop into the freezer until frozen solid. Remove to an airtight freezer container. Seal, label, date and freeze. Thaw completely before baking according to the recipe directions. To freeze once you have already baked them, place them into an airtight freezer container, placing some parchment paper between the layers. Seal, label, date and freeze. They can be thawed out at room temperature for several hours prior to serving. These will keep for up to three months in the freezer, properly wrapped.
A FEW OTHER
COOKIE RECIPES FOR YOU TO ENJOY
Tis the season for baking cookies. Here are a few other cookie recipes which we enjoy during the holiday season and which are great for cookie trays!
RASPBERRY THUMBPRINTS - It wouldn't be the holidays without a few of these on the cookie tray. They have a short buttery texture which is perfectly set off by the dollop of raspberry jam in the middle. I like to give them a sweet drizzle glaze to dress them up.
SUGARED DATE SQUARES - Delectable little bites of Christmas happiness I only make once a year. There is no baking required. Dates, walnuts, crisp rice cereal, etc. Things are heated and mixed in a saucepan, then pressed into a pan. Once they are solid you cut into squares and roll them in icing sugar. These are a real family favorite.
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Yield: About 2 dozen
Sour Cherry Amaretti
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
Delicious little almond flavored biscuits, sweet and chewy and flecked with bits of dried sour cherries. Do be careful with the almond flavoring. Too much will be overpowering. You only need a couple drops.
Ingredients
- 2/3 cup (120g) golden caster sugar
- 2 cups + 2 TBS (180g) ground almonds
- the finely grated zest of one unwaxed lemon
- 2 to 3 drops of pure almond extract
- pinch of fine sea salt
- Scant 1/2 cup (60g) dried sour cherries, roughly chopped
- 2 large egg whites, at room temperature
- 2 tsp liquid honey
- a bowl of sifted icing sugar to roll them in
Instructions
- Preheat the oven to 170*C/ 325*F/ gas mark 3. Line a baking sheet with baking paper. Set aside.
- Measure the ground almonds, sugar, lemon zest and almond extract into a bowl. Rub together to help to distribute the ingredients evenly and release the oils and flavor from the lemon zest. Stir in the cherries.
- Whip the egg white along with the honey until soft peaks form. Fold them into the almond mixture with a fork. You should have a soft malleable mixture.
- Pinch off heaped tablespoon sized lumps of the dough. Roll into an egg shape between your hands then drop into the bowl of icing sugar. Toss gently to generously coat. Place onto the prepared baking sheet, gently pressing down on each side to make sort of a deconstructed triangular shape.
- Bake for 12 to 15 minutes, turning the pan around halfway through the baking time. When done they should have taken on some color but still remain relatively pale and chewy in the center. Allow to cool completely before eating. Store in an airtight container.
Notes
If you can't get the sour cherries, you can use chopped dried cranberries, dried apricots or even dried blueberries. All are very good!
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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Crock Pot Beef Tips & Gravy is a hearty, comforting dish made with tender beef slow‑cooked in a rich, savory gravy. Easy to prepare and full of flavor, this classic recipe is perfect for family dinners, cozy weeknights, or when you want a satisfying meal with minimal effort.
Whenever I know I am going to have a busy day without having a lot of time to cook I know I can rely on my crock pot/slow cooker to do the job for me. I used to use it a lot when the children were growing up for soups and stews and it was an invaluable tool for me on Sundays. I knew that my family would arrive home from church simply starving. I would pop something into the crock pot early in the morning and it would be ready by the time we got home!
All I would need to do is add a simple side, depending on what it was that I was cooking!
INGREDIENTS NEEDED
TO MAKE
EASY CROCK POT BEEF TIPS & GRAVY
Just a few simple ingredients and a slow cooker/crock pot. Easy peasy, lemon squeezy.
- 2 pounds of stewing beef, cut into 1 inch cubes
- 1 can (10 1/4 oz/284g) tin of undiluted condensed cream of mushroom soup
- 1 envelope of beef gravy mix
- 1 envelope of dry French onion soup mix
- 1 cup (240ml) water
Two pounds of meat is just shy of one kilogram of meat. I think 2.4 pounds of meat makes up a kilo. They had stewing beef on offer at my local grocery store, and I snapped some of it up. I don't eat red meat very often and only very rarely these days due to its being so expensive. But this was not all that bad. It was quite lean with just a bit of marbling and not a lot of fat on it.
Condensed soup is the type of soup that requires you adding an equal amount of either milk or water to reconstitute it in order to enjoy it as a soup. It comes in very handy for recipes like this one, and makes excellent gravies. In the U.K. the brand of condensed soup I used to buy was Bachelor's brand.
You can use any dry gravy mix that you wish. Mine was an Au Jus gravy mix. Beef.
I used Knorr brand dry onion soup mix. One envelope.
You could turn this into a whole meal by adding some peeled and cut potatoes, carrots and onions about halfway through the cook time.
HOW TO MAKE EASY CROCK POT BEEF TIPS & GRAVY
This is one of those great entrees that basically cooks itself. All you need to do is to throw everything in the slow cooker and get on with your day. All you really need to cook is your sides. This is perfect for busy days!
- Place the beef cubes into the slow cooker.
- Whisk the mushroom soup, onion soup mix, gravy mix and water together in a large beaker. Pour this over the meat in the slow cooker. Give everything a good stir to combine.
- Cook on low for 8-10 hours.
It really isn't rocket science!
SERVING SUGGESTIONS
This is the type of meal, with the tender meat and gravy, that goes very well with mashed potatoes, rice or noodles and a vegetable on the side. You want a nice starchy side that will help to hug the gravy.
It also makes an excellent meat pie filling, or base for a cottage pie with a mashed potato thatch on top. Hearty and delicious!
FREQUENTLY ASKED QUESTIONS
DOES THIS REALLY TAKE 10 HOURS TO COOK?
You can do it in less time if you cook it on high, but I find cooking it for longer on low give a really tender finish to the meat. Its never tough.
WHAT KIND OF BEEF DO YOU USE FOR THIS?
You can use any kind of beef that is suitable for stewing. I purchased stewing beef, cut into cubes at my local grocery store on special. It was fairly lean as well.
DO I NEED TO USE THE SOUPS AND MIXES?
Yes they are what gives this meat and gravy it's delicious flavor. If you are opposed to using such thing then this recipe is unfortunately not really suitable for you.
DOES IT REQUIRE ANY SEASONING?
No, you do not need to use any seasoning for this recipe as there is plenty of it in the mixes. If you wanted to you could add some pepper or some hot sauce, but it is pretty perfect just as is.
CAN THIS BE FROZEN?
The cooked beef is excellent for freezing. Simply divide the beef between several freezer containers, top off with the gravy, seal, label and date before freezing. It will keep perfectly well in the freezer for up to six months. When you are ready to use it take it out and leave to thaw in the refrigerator overnight. Reheat gently in a saucepan over medium low heat until heated through.
HOW LONG WITH THE LEFTOVERS KEEP?
The leftovers will keep in an airtight container in the refrigerator for three to four days. Reheat gently in a saucepan over medium low heat until heated through to serve.
A FEW OTHER CROCK POT RECIPES
FOR YOU TO ENJOY
When I know I am going to have a busy day I always like to break out my crock pot or slow cooker as it is also known. There is nothing like coming home to a hot meal that cooks itself on a busy day. Here are a few other favorites that I enjoy!
CROCK POT HAM, BEANS & POTATOES - This is quite simply one of my all-time favorite crock pot meals! This is an old, old recipe gleaned from a Mennonite Community Cookery book many moons ago. It's such a simple dish and yet so delicious! Proof positive that food doesn't have to be complicated to taste good. Everything simply gets layered in the crock pot and then cooked. Quite simply delicious!
CROCK POT TURKEY BREAST -Slow Cooker Turkey Breast with Gravy is an easy way to prepare a turkey breast that doesn’t require too much fuss! Never a dry turkey if you cook it this way. Deliciously moist with a well flavored gravy, as well as being low in fat. Perfect for a small holiday meal for the smaller family, with plenty of leftovers to make some tasty sandwiches with!
Pin this recipe to your Slow Cooker, Crock Pot or Beef Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 - 6 servings (depending on appetites)
Easy Crock Pot Beef Tips & Gravy
Prep time: 5 MinCook time: 10 HourTotal time: 10 H & 5 M
This about melts in mouth with beautifully tender pieces of beef and a rich and delicious gravy.
Ingredients
- 2 pounds of stewing beef, cut into 1 inch cubes
- 1 can (10 1/4 oz/284g) tin of undiluted condensed cream of mushroom soup
- 1 envelope of beef gravy mix
- 1 envelope of dry French onion soup mix
- 1 cup (240ml) water
Instructions
- Place the beef cubes into the slow cooker.
- Whisk the mushroom soup, onion soup mix, gravy mix and water together in a large beaker. Pour this over the meat in the slow cooker. Give everything a good stir to combine.
- Cook on low for 8-10 hours.
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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