Potato Gnocchi with Butternut Squash and Asparagus

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I got this recipe from an incredible book [The Starch Solution By: John A. McDougall, MD]. My beautiful friend Elle suggested it and I love all the recipes so far, check it out if you are looking for a good read!

This is a dish that takes about 30 minutes for prep and 1 hour of baking and cooking.

Only 10 ingredients [Serves 6 to 8 people]

It is a perfect dish for a cold fall/winter night or a Thanksgiving meal

Ingredients

1 butternut squash (2-3 pounds), cut into several large pieces, seeds and strings scraped out and discarded) I bought a 2 lb bag from Trader Joes that was already cubed

1 onion, chopped

4 large cloves garlic, crushed or minced

8 asparagus spears, round ends trimmed, cut into 1 inch pieces

2 packages (16 oz each) potato gnocchi

2 cups spinach (kale would be amazing too)

1/2 cup toasted pine nuts

Small bunch basil leaves, rolled up and cut crosswise into thing ribbons

salt

Freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Put the squash pieces into a baking dish large enough to hold them and pour 1 cup of water in the dish. Bake until the squash is easily pierced with a fork, about 1 hour. Let cool, then cut away and discard the skin and cut the squash into bite-size chunks. Set aside.

While the squash bakes, put the onion and garlic in a large skillet with 1/4 cup of water. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the asparagus and a bit more water, if needed. Cook until the asparagus is just tender, 2 to 3 minutes. Add the squash pieces. Set aside.

Bring a large pot of water to a boil. Add the gnocchi, stir, and cook until they rise to the top, 3 to 4 minutes. Add the spinach, stir, then drain the gnocchi and spinach mixture to the gnocchi along with the pine nuts and basil. Toss to combine everything well. Season with salt and pepper to taste.

Serve immediately.

Munch safely,

G

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