Pasta and noodles · Italian · 20 min
Basil Pesto Gnocchi with Butternut Squash, Spinach, Walnuts & Parmesan
- 20 min
- 2–6 servings
- 702 kcal / serving
Creamy pesto coats tender gnocchi with roasted-sweet squash and wilted spinach, while walnuts add crunch. This quick skillet dish comes together in minutes and balances hearty textures with bright flavors for a simple weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (5 oz) pkgbaby spinach
- ¼ cupbasil pesto
- 4 fl ozchicken or vegetable broth
- 2 cupsfrozen butternut squash, pieces
- ¼ cupParmesan cheese, shredded
- 1 (16 oz) pkgpotato gnocchi
- ¼ cupwalnuts
From the pantry: extra virgin olive oil
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · nonstick skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby spinach
Dairy, eggs & chilled
- ¼ cupbasil pesto
- ¼ cupParmesan cheese, shredded
- 1 (16 oz) pkgpotato gnocchi
Frozen
- 2 cupsfrozen butternut squash, pieces
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
- ¼ cupwalnuts
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| basil pesto | ¼ cup | ½ cup | ¾ cup |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| frozen butternut squash, pieces | 2 cups | 4 cups | 6 cups |
| Parmesan cheese, shredded | ¼ cup | ½ cup | ¾ cup |
| potato gnocchi | 1 (16 oz) pkg | 2 (16 oz) pkgs | 3 (16 oz) pkgs |
| walnuts | ¼ cup | ½ cup | ¾ cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat a nonstick skillet over medium-high.
- Rinse the butternut squash in a colander under hot water to defrost while the pan heats.
- When the pan is hot, drizzle in olive oil and add the squash and gnocchi; cook, stirring occasionally, until the gnocchi begin to brown, about 3 minutes.
- Pour in the broth, cover, and simmer until the squash and gnocchi are tender and most of the liquid is absorbed, about 3–4 minutes more.
- Roughly chop the walnuts and set them aside.
- Wash and dry the spinach.
- Add the spinach to the skillet in handfuls, waiting for it to wilt slightly before adding the next handful.
- Stir in the walnuts, pesto, and Parmesan, then remove from heat and toss to combine.
- Divide the gnocchi among plates or bowls and serve.
Two tips
- Rinse the squash to defrost ahead of time so the skillet stays hot when you start.
- If you have almonds or pecans on hand, swap them for walnuts for a different crunch.
Nutrition per serving
- Calories
- 702 kcal
- Protein
- 21 g
- Carbs
- 63 g
- Fat
- 43 g
- Fiber
- 7 g
- Sodium
- 1182 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.