Ingredients

• 3 tablespoons olive oil
• ½ medium butternut squash, peeled and diced
• 1 small onion, diced
• 3 cloves garlic, thinly sliced
• ¼ teaspoon red pepper flakes, optional
• 1 cup low-sodium chicken broth
• ¼ cup half & half
• 6 cups baby spinach, stems removed
• 1 17.5-ounce package potato gnocchi
• 2 tablespoons fresh sage, rough chopped
• ¾ cup fresh parmesan or romano cheese, grated
• Salt & pepper

Directions

1. Add oil to a large skillet over medium heat. Add squash and onions, stirring occasionally, until slightly soft and golden, 8-10 minutes. Add the garlic, red pepper flakes, salt and pepper cook until garlic is fragrant, about 2 more minutes.
2. Preheat the broiler. Add the chicken broth and half & half to the skillet. When it starts to simmer, stir in the gnocchi.
3. Pile the spinach leaves on top and slowly stir them in as they wilt.
4. Cover and cook until the gnocchi are just tender, about 5 minutes.
5. Uncover and stir in ¼ cup parmesan and herbs. Sprinkle the remaining ½ cup parmesan on the top.

Enjoy!