Past Recipes
Gnocchi Pomodoro

Gnocchi Pomodoro with Butternut Squash, Basil, and Fresh Mozzarella

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Sometimes the simplest dishes are the most delicious, like this Popular Recipe 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
Prep & cook time
Cooking Skill
  • 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
  • garlic
    • 1 clove
    • garlic
  • gnocchi
    • 1 pound
    • gnocchi
  • sugar
    • 1/2 teaspoon
    • sugar
  • fresh mozzarella
    • 4 ounces
    • fresh mozzarella
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese
  • basil
    • 1/4 ounce
    • basil
  • tomato purée
    • 1/2 cup
    • tomato purée
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • white wine
    • 2 tablespoons
    • white wine
  • butternut squash
    • 8 ounces
    • butternut squash
  • grape tomatoes
    • 1 pint
    • grape tomatoes

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a large, covered pot of water to a boil over high heat. Rinse all produce. Roughly chop spinach. Halve grape tomatoes. Cut butternut squash cubes to ¼-inch pieces, if needed. Roughly chop or tear basil leaves, discarding stems. Cut or tear mozzarella into bite-size pieces. Mince garlic.

  2. Sauté butternut squash

    Sauté butternut squash

    Heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add butternut squash and sauté, stirring occasionally, until lightly browned and soft, 6-8 minutes. Transfer squash to a plate, reserving pan for the next step, and set aside.

  3. Sauté tomatoes

    Sauté tomatoes

    Add 2 tablespoons olive oil to pan from squash and place over medium heat. When oil is shimmering, add crushed red pepper (skip or use half for less heat) and garlic and sauté, stirring, until fragrant, about 1 minute. Increase heat to medium high. Add grape tomatoes and sauté until beginning to soften, 4-5 minutes. Season with ¼ teaspoon salt and black pepper as desired.

  4. Simmer pomodoro sauce

    Simmer pomodoro sauce

    Add white wine to pan with tomatoes, still over medium-high heat, and cook until liquid is slightly reduced, 1-2 minutes. Then, add tomato purée, sugar, and half of basil. Increase heat to high and bring to a boil, then reduce heat to medium and simmer sauce, stirring occasionally, until tomatoes are very soft, about 4 minutes more.

  5. Boil and finish gnocchi

    Boil and finish gnocchi

    While sauce simmers, season pot of boiling water generously with salt. Add gnocchi and cook until tender and floating to the surface, 2-3 minutes. Drain gnocchi. Once sauce has simmered, add cooked gnocchi and squash to pan, still over medium heat, and stir to coat, about 1 minute. Then, stir in spinach to wilt, 1-2 minutes more. Remove pan from heat and stir in mozzarella and half of Parmesan.

  6. Plate gnocchi pomodoro

    Plate gnocchi pomodoro

    Taste gnocchi and add salt and black pepper as desired. Divide gnocchi pomodoro between serving plates and garnish with remaining basil and remaining Parmesan. Snap a few #platedpics, and dig in!

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