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Gnocchi Pomodoro

Gnocchi Pomodoro with Butternut Squash, Basil, and Fresh Mozzarella

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On the menu Jan 14 — Jan 20

Sometimes the simplest dishes are the most delicious, like this Encore meal of pillow-soft gnocchi tossed with butternut squash in a luscious sauce of tomatoes, wilted spinach, white wine, garlic, and basil. For the final Italian flourish, it’s topped with Parmesan and melty, decadent fresh mozzarella. You may not be in the Tuscan countryside, but at least your kitchen will smell that way.

  • Vegetarian
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 850
  • Protein 26g
  • Total Carb 96g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    • 2 ounces
    • baby spinach
  • grape tomatoes
    • 1 pint
    • grape tomatoes
  • butternut squash
    • 8 ounces
    • butternut squash
  • basil
    • 1/4 ounce
    • basil
  • fresh mozzarella
    • 4 ounces
    • fresh mozzarella
  • garlic
    • 1 clove
    • garlic
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • white wine
    • 2 tablespoons
    • white wine
  • tomato purée
    • 1/2 cup
    • tomato purée
  • sugar
    • 1/2 teaspoon
    • sugar
  • gnocchi
    • 1 pound
    • gnocchi
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot with lid
  • 10" medium high-sided pan