Creamy Spinach and Butternut Squash Gnocchi

In the same week I have tried two recipes using butternut squash. They both turned out to be quite good. I haven't ever really cooked squashed before since I was always intimidated by its shape and size. Well, peeling a butternut squash is not all that easy, but it is not all that hard either.  Make sure you have a sharp knife since the skin is can be thick. And for the gnocchi, once they float to the surface, remove them from the water (using a huge spoon with holes in it) right away or else they will over cook and have a gooey texture.

Ingredients 

• 2 pounds of butternut squash, peeled, deseeded and cut into bite-size pieces
• 2 tablespoons olive oil
• Salt and pepper
• 2 tablespoons butter
• 5 garlic cloves, finely chopped
• 1/2 cup white wine
• 1 and 3/4 cups 15% cream
• A little bit more than 1/4 teaspoon grated nutmeg
• About 6 fresh sage leaves, finely chopped
• Salt and pepper
• 1 bag (about 280g) spinach, washed and stemmed
• 1 package (500g) whole wheat or regular gnocchi

Directions

1. Pre-heat oven to 400 degrees F. On a baking sheet, toss the squash with olive oil, salt and pepper. Roast for 30 minutes, turning the squash halfway through.
2. When the squash has been cooking for 15 minutes, bring a large pot of salted water to a boil. 
3. Meanwhile, on medium heat, melt butter in a saucepan. Add garlic and cook for about 4 minutes, stirring frequently. Then stir in white wine and cook for about 1 minute. Add cream, nutmeg, sage, salt and pepper, and bring to a bubble. Reduce heat and let simmer for about 8 minutes, or until sauce has thickened.    
4. When the pot of water boils, add spinach in batches and blanch for no more than 30 seconds (20 seconds was enough for me). Then, with a pair of tongs, remove spinach from water and drain.
5. In the same pot of boiling water, cook gnocchi according to directions on package. 
6. Combine cream sauce, squash and spinach to gnocchi. Gently mix to coat gnocchi with sauce.
7. Serve with a little bit of parmesan cheese if you wish (it is heavy enough with the cream, I personally don't add cheese).

I have taken this recipe from Rachel Ray's website