- 2 pounds butternut squash, kuri squash or sugar pumpkin, peeled and cut into bite-size pieces
- 2 tablespoons extra virgin olive oil (EVOO)
- 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 freshly grated nutmeg
- A few sprigs of fresh sage, very thinly sliced
- 2 bundles farm-fresh spinach, trimmed and washed or 3/4 pound bagged spinach, stemmed
- 1 pound good quality fresh gnocchi
- Freshly grated Parmigiano Reggiano cheese, for topping
Pre-heat the oven to 400˚F.
On a baking sheet, toss the squash with the EVOO and season with salt and pepper. Roast for 30 minutes, turning once. Remove the squash, turn off the oven and place a large platter in the oven to warm for a few minutes.
When the squash has been in the oven for about 15 minutes, bring a large pot of water to a boil.
Meanwhile, heat a skillet or pot with the butter over medium heat. Add the garlic and cook gently, 3-4 minutes, stirring frequently. Add the wine and stir for 1 minute, then add the cream and bring to a bubble. Add the nutmeg and sage and stir to combine. Reduce the heat to keep the cream at a rolling simmer and let reduce for 7-8 minutes, until the cream coats the back of spoon.
When the water comes to a boil, add salt and, working in batches, add the spinach and wilt for 30 seconds. Remove to a plate with a spider or tongs and drain. To the same pot of water, add the gnocchi and cook until they float and are hot through, about 3 minutes.
Remove the warm platter from the oven. Arrange most of the roasted squash and spinach on the platter. Toss the drained gnocchi with the sauce and arrange on top of the squash and spinach. Garnish with the remaining squash and spinach and lots of freshly grated cheese.