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Ingredients
- 1/2 tablespoon olive oil
- 1 cup butternut squash, peeled, seeded and cut into 1/2-inch pieces
- 1/4 small onion, diced
- 1 clove garlic, thinly sliced
- 1 pinch red pepper flakes, optional (easy, or not at all)
- freshly grated nutmeg, to taste
- sea or kosher salt and fresh black pepper
- 1/4 cup low-sodium chicken broth
- 2 tbsp. heavy whipping cream or mascarpone (I used mascarpone)
- 1 1/2 cups baby spinach, or spinach, arugula blend
- 3 oz. potato gnocchi
- 1 tablespoons fresh sage, rough chopped
- 2 tbsp. fresh parmesan or romano cheese, grated
Details
Servings 1
Preparation time 20mins
Cooking time 50mins
Adapted from cinnamonspiceandeverythingnice.com
Preparation
Step 1
* Roast squash with olive oil, onion, garlic and shallot until done. Alternately, use leftover roasted squash.
* Preheat the broiler. Add the chicken broth, squash, mascarpone, nutmeg, salt and pepper to a skillet and bring to a simmer, stirring to melt the cheese. If using a non-stick skillet, wrap the handle with foil so it won't burn under the broiler.
* Boil gnocchi just until they float and drain. Add spinach and sage to sauce and stir just until wilted. Add gnocchi and combine. Grate the parmesan over top; transfer to the broiler and cook until golden and bubbly, about 3 minutes.
*NUTRITION:*
* Calories - 376
* Fat - 15.97
* Sat Fat - 6.6
* Carbs - 49.6
* Fibre - 4.4
* Protein - 12.9
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