Butternut & Sage Gnocchi

• Butternut squash(1)
• Onion(1)
• Garlic(3 cloves)
• Sage(12)
• Spinach(120 g)
• Gnocchi(500 g)
• Butter(2 tbsp)
• Olive oil(1 tbsp)
• Vegetable Broth(600 ml)
• Heavy cream(180 ml)
• Parmesan(80 g)
• Nutmeg(¼ tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Peel and cut {Butternut squash} into small rough chunks. Finely chop {Onion}, mince {Garlic}, roughly chop most of the {Sage}, and grate {Parmesan}.

   ~12 min

2. 2

   Heat {Olive oil} and half the {Butter} in a wide deep pan over medium heat. Add {Butternut squash}, {Onion}, and half the {Salt}, then cook until the onion softens and the squash starts turning golden at the edges. Stir in {Garlic} and chopped {Sage} for the last minute.

   ~10 min

3. 3

   Add {Vegetable Stock} and bring to a gentle simmer. Tip in {Gnocchi}, cover loosely, and simmer until the gnocchi are tender and the squash is soft enough to collapse into the sauce when stirred.

   ~8 min

4. 4

   Stir in {Heavy cream}, {Spinach}, most of the {Parmesan}, {Nutmeg}, remaining {Salt}, and {Black pepper}. Cook, stirring, until the spinach wilts and the sauce turns thick, glossy, and risotto-like, coating the gnocchi and squash.

   ~5 min

5. 5

   Melt the remaining {Butter} in a small pan or clear a spot in the pan and let it foam. Fry the reserved {Sage} until crisp and bright green-gold, about 1 minute, then spoon over the gnocchi. Finish with the remaining {Parmesan} and serve straight away.

   ~2 min