Tasty Tuesday

This is for you Janet!! Ha! Since fall is fast approaching (I know, boo!), I had to do this one! I was a little unsure how this was going to work together when I read it but it was amazing! Can't wait to make it again!

Gnocchi with Squash, Spinach & Proscuitto

4 tablespoons butter
6 slices deli proscuitto sliced into 1/4 inch strips(we use bacon)
2 peeled & seeded butternut squash halves, cut into 1/2 inch pieces
2 tablespoons minced fresh thyme
1/2 cup dry white wine
1 cup chicken broth
1 pound vacuum-packed gnocchi
salt & pepper
4 ounces baby spinach

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

2. 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.

3. Meanwhile, add gnocci 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 & pepper. Serve.

Fresh thyme in this recipe is very important. I will substitute dried herbs at times but this just wouldn't be as good without the fresh thyme. I love this recipe just because I love all the fall veggies and it gives a new way to eat them! Enjoy!