Name: Gluten Free Cheesy Bacon Butternut Squash Gnocchi Skillet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 4 slices bacon, chopped; 1 small sweet onion, halved and thinly sliced; 2 cups 1-inch butternut squash cubes; Homemade seasoned salt and pepper, to taste; 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 Gruyère cheese; 1/4 cup shredded Parmesan cheese; 2 tablespoons extra-virgin olive oil; 12 ounces gluten-free gnocchi; Salt, to taste

Description

A comforting gluten-free skillet of crispy gnocchi, caramelized butternut squash, bacon, spinach, and melted Gruyère and Parmesan.

Ingredients

4 slices bacon, chopped
1 small sweet onion, halved and thinly sliced
2 cups 1-inch butternut squash cubes
Homemade seasoned salt and pepper, to taste
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 Gruyère cheese
1/4 cup shredded Parmesan cheese
2 tablespoons extra-virgin olive oil
12 ounces gluten-free gnocchi
Salt, to taste

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Instructions

Add the bacon to a large oven-proof skillet, preferably cast iron. Turn the heat to medium and cook until browned. Transfer the bacon to a paper towel-lined plate and set aside. Reserve 2 tablespoons of bacon fat in the skillet.
Add the onion to the skillet and sauté for 3–4 minutes, until it begins to soften. Add the butternut squash and maple syrup, season with seasoned salt and pepper, and sauté for 15–20 minutes, stirring occasionally, until the squash is tender. Add splashes of chicken broth near the end if needed to prevent burning or help the squash soften.
Preheat the broiler to high and position the oven rack at the top of the oven.
While the squash cooks, heat the olive oil in a large 12-inch nonstick skillet over medium-high heat. Add the gnocchi in a single layer and sauté for 2–3 minutes, until the bottoms are golden and crisp. Stir, season with salt, and cook for another 2–3 minutes, stirring often, until tender and golden all over. Set aside.
Add the garlic to the skillet with the onion and squash. Sauté for 1–2 minutes, until fragrant.
Add the spinach and sauté for 1–2 minutes, until wilted and tender.
Stir in the crispy gnocchi and cooked bacon. Sprinkle the Gruyère and Parmesan evenly over the top.
Broil for 1–2 minutes, until the cheese is melted. Serve immediately.

Notes

Use pure maple syrup, not pancake syrup.
Add chicken broth a little at a time if the squash needs help softening or starts to burn.
Use gluten-free gnocchi to keep the dish gluten-free.
Broiling time is brief, so watch the skillet closely.