Skillet Gnocchi with Butternut Squash
Basil Pesto & Greens
Cooking time
15 minutes
Servings
2/4
Calories
490 /serving
Satisfaction is just a few steps away, and it couldn’t get any simpler. Boiling pasta seems like a drag compared to toasting gnocchi. Tossed around in the pan with bite-size butternut squash, it makes a soft landing on your plate in only 15 minutes.
We will send you:
- 90g Baby greens (baby spinach or kale)
- 15ml Minced garlic
- 45ml Basil pesto
- 200g Diced butternut squash
- 300g Gnocchi
Contains: Cashews • Milk • Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
18 g
Saturated Fat
2 g
Sodium
780 mg
Total Carb
72 g
Sugars
6 g
Protein
13 g
Fibre
6 g
Preparation
Start the pasta
- In a medium pan, heat a drizzle of oil on medium.
- Add the squash and sauté, 2 to 3 min., until beginning to soften.
- Add the pasta and sauté, 5 to 7 min., until the pasta is toasted and the squash is tender.
Continue the pasta
- To the pan, add the spinach and garlic.
- Sauté, 2 to 3 min., until wilted.
Finish the pasta
- To the pan, add the pesto, ¼ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until combined.
Plate your dish
- Divide the pasta between your plates. Bon appétit!
