Butternut Squash Gnocchi

It was a cold and rainy day so I decided to try this recipe I had seen on Rachel Ray because it looked comforting. She used pumpkin but I prefer butternut squash. I listened to jazz music and took my time preparing the meal while enjoying a glass of cabernet. The dish turned out to be amazing, my favorite part was the roasted butternut squash, which I would eat plain.

Ingredients
2 pounds butternut squash, peeled and cut into bite-size pieces
2 tablespoons Extra Virgin Olive Oil
Salt and pepper
3 tablespoons butter
4 cloves garlic, very finely chopped
1/2 cup dry white wine
2 cups whipping cream
1/4 teaspoon nutmeg
A few sprigs fresh sage, very thinly sliced (or dried sage from the pantry)
2 bundles farm fresh spinach trimmed and washed or 3/4 pound bagged spinach, stemmed
1 pound good quality fresh gnocchi (Central Market makes a version I like)
Freshly grated Parmigiano-Reggiano for topping

Yields: Serves 4 -6


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Preparation
Preheat oven to 400˚F.
On a baking sheet, toss squash with EVOO and season with salt and pepper. Roast 30 minutes, turning once. Remove squash, turn off oven and place a large platter in the oven to warm for a few minutes.

When the squash has been in the oven about 15 minutes, bring a large pot of water to a boil. Meanwhile, heat a skillet or pot with butter over med-low heat. Add garlic and cook gently 3-4 minutes, stirring frequently. Add wine and stir 1 minute, then add cream and bring to a bubble. Add the sage and nutmeg. Reduce heat to keep cream at a rolling simmer and let reduce 7-8 minutes, until cream coats the back of spoon.

When the water comes to a boil, add salt and, working in batches, add spinach and wilt for 30 seconds. Remove to a plate with spider or tongs and drain. To the same pot of water, add gnocchi and cook until they float and are hot through, about 3 minutes.

Remove warm platter from oven. Arrange most of the roast squash and spinach on the platter. Then, toss drained gnocchi with sauce and arrange on top of the squash and spinach. Garnish with remaining squash and spinach and lots of freshly grated cheese.