Gnocchi with Roasted Butternut Squash and Spinach

By mrivara

The butternut squash can be roasted prior and reheated in a sauce pan with a bit of vegetable broth

Ingredients

• 2 Packages Gnocchi
• 2 butternut squash
• 1 large onion
• 4-5 garlic cloves
• Olive Oil
• 1 package baby Spinach
• Vegetable Broth

Preparation

Step 1

Preheat oven to 375

Dice onions and mince garlic
Cut Butternut squash into bite size pieces

Toss squash, onions and garlic together with olive oil and generously salt and pepper. Spread on a sheet pan.

Roast for 30 min tossing occasionally or until done.

Meanwhile, heat a large pot of water for gnocchi.
When Butternut squash is almost done add gnocchi to boiling water and cook.

When done, drain gnocchi in colander OVER the spinach so the spinach wilts.

Immediately put back in pot with butternut squash with a little vegetable broth.

Can toss in parmesan following.