After making some sweet potato gnocchi, I thought about how to serve them. Should I go simple and cook them up like Fettuccine Alfredo or opt for something a bit different? Well, you know me - I always want to try something neeeeew! I'd roasted up some butternut squash with a bit of rosemary for a side, and I had a bag of spinach, so I thought - why not throw it all together and see what happens? I'm happy to report, this combination of roasted butternut squash, sweet tater gnocchi, and spinach really worked out well! (Of course the bacon topping didn't hurt either. :P) It's pretty quick and easy too - just heat the gnocchi and butternut squash and then stir in a bit of spinach. Top with some bacon bits if you're feeling fancy!
Yield: 8 servings
|2 strips||bacon, crisped and crumbled||or bacon bits|
|2 tablespoons||rosemary, chopped|
|1||butternut squash, cubed and roasted|
|1/2 batch||sweet potato gnocchi, cooked|
- Gather all materials.
- Heat a small amount of oil in a pan and add gnocchi.
- Add in butternut squash and rosemary.
- Mix in spinach and cook until wilted.
- Top with bacon bits and serve.