This Gnocchi Skillet is so easy and so delicious. In less than an hour, the dinner was prepared and on the table. This dish serves 3-4 people and the leftovers are equally as good. You could easily play with the ingredients and use noodles or fried potatoes instead of the gnocchi. Different cheeses could be used to suit your liking. Another great recipe from the creator, IowaGirlEats!

Cheesy Bacon Butternut Squash Gnocchi Skillet

INGREDIENTS:

• 4 slices bacon chopped
• 1 small sweet onion sliced in half then into thin slices
• 2 cups 1” cubes butternut squash
• homemade seasoned salt and pepper (I used regular salt and pepper)
• 2 teaspoons pure maple syrup not pancake syrup
• 1/4 – 1/2 cup chicken broth
• 2 cloves garlic pressed or minced
• 2 cups packed baby spinach roughly chopped
• 3/4 cup freshly shredded gruyere cheese
• 1/4 cup shredded parmesan cheese
• For the Crispy Gnocchi:
  • 2 Tablespoons extra virgin olive oil
  • 12 oz gluten free gnocchi (I used regular gnocchi)
  • salt

DIRECTIONS:

1. Add bacon to a large, oven-proof skillet (preferably cast iron) then turn the heat to medium and brown. Scoop cooked bacon onto a paper towel lined plate to drain then set aside. Reserve 2 Tablespoon bacon fat in the skillet.
2. Add onions to the bacon fat in the skillet then saute until they begin to soften, 3-4 minutes. Add butternut squash cubes and maple syrup, season with seasoned salt and pepper, then saute until squash is tender, 15-20 minutes, stirring every so often and adding splashes of chicken broth near the end if the squash is taking a long time to soften and/or is beginning to burn vs caramelize.
3. Preheat the broiler on high and place oven rack to the top position in the oven.
4. For the Crispy Gnocchi:
5. While the butternut squash is sauteing, heat extra virgin olive oil in a large, 12″, nonstick skillet over medium-high heat. Once hot, add gnocchi then arrange into a single layer and saute until the bottoms are golden brown and crispy, 2-3 minutes. Stir then season with salt and continue to saute until the gnocchi are fork-tender and golden brown all over, 2-3 additional minutes, stirring often. Set aside.
6. Add garlic to skillet with onions and butternut squash then saute until very fragrant, 1-2 minutes. Add baby spinach then saute until wilted and tender, 1-2 minutes. Add crispy gnocchi and bacon into the skillet then stir to combine. Sprinkle cheeses evenly over the top then broil until melted, 1-2 minutes. Serve immediately.

Recipe from IowaGirlEats