Gnocchi with Squash, Spinach, and Prosciutto

By BClover

Ingredients

• 4 (tablespoon) unsalted butter
• 6 (slice) deli prosciutto, cut into 1/4-inch strips ( or bacon)
• 2 (12.0 ounce) peeled and seeded butternut squash halves, cut into 1/2-inch pieces
• 2 (tablespoon) minced fresh thyme
• 1/2 (cup) dry white wine
• 1 (cup) low-sodium chicken broth
• 1 (pound) vacuum-packed gnocchi ( used sweet potato gnocchi)
• (to taste) Salt and pepper
• 4 (ounce) baby spinach

Preparation

Step 1

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

Add squash and remaining 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.

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