Ingredients: |
Ingredients: 4 strips bacon, chopped
1 small sweet onion, sliced in half then into thin slices
2 cups, 1” butternut squash cubes
seasoned salt and pepper
2 teaspoons pure maple 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
12oz gnocchi
salt
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Directions: |
Directions: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.
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.
Preheat the broiler on high and place oven rack to the top position in the oven.
For the Crispy Gnocchi: While the butternut squash is sauteing, heat extra virgin olive oil in a large, 12" 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.
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 browned bacon into the skillet then stir to combine. Sprinkle cheeses evenly over the top then broil until melted, 1-2 minutes. Serve immediately. |
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