Saturday, March 17, 2012

Gnocchi, Prosciutto, Squash & Spinach

Hot & Steamy!
                           A hearty Italian inspired meal

This is the last of the experimental recipes while hubby was away at training.  I've enjoyed testing out new recipes...some were delicious and others, not so much! I liked this recipe but choosing to use whole wheat gnocchi proved to be a bit of a mistake.  I look forward to making this recipe again with potato gnocchi. I prefer a less grainy/earthy taste.

  • 4 tablespoons butter
  • 6 slices prosciutto, cut into strips
  • 1 12 ounce package of cubed butternut squash 
  • 2 tablespoons thyme
  • 1/2 cup dry white wine
  • 2 cups chicken broth
  • 1 pound vacuum packed potato gnocchi (I used whole wheat but it tasted a bit too grainy...I will use standard potato gnocchi next time
  • 4 ounces frozen spinach
  • salt and pepper

Boil 4 quarts of water.  In a skillet, melt 1 tablespoon of butter then add prosciutto.  Cook for 5 minutes or until crisp. Place on a paper towel lined plate.

Place squash and butter in skillet and cook for 10 minutes. Add thyme & wine and cook for about 3 minutes. Add broth and cook for about 5 minutes.

Place gnocchi and salt in boiling water. Cook until gnocchi floats to the surface (about 4 minutes).  Drain and place in skillet. Add spinach, prosciutto, salt and pepper. Toss and serve right away.

     Thanks for reading another Purple Oven Mitt creation.  
                        Happy St. Patrick's Day!

* Recipe source: America's Test Kitchen, The Best Simple Recipes.

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