Butternut Squash, Spinach, Sage Gnocchi

22 Sep

For dinner this evening I needed something that was quick and easy.  I am exhausted after a full day of seeing Northwestern patients and an evening filled with work on one of several papers due and pages and pages of reading.  I’m pooped, ya’ll.

Luckily, I had a few items around the house to whip up a respectable meal thanks to a  little care package bearing fairy (ignore the balsamic, I didn’t use it).

Saute one large shallot and two cloves of garlic in  a couple of tablespoons of butter (I used vegan, vegetable spread Earth Balance)

Add spinach until it wilts. Then add the sage. Season with nutmeg, salt and pepper.

Potato gnocchi! Or, little pillows of happiness!

Add it all together, yum!



Butternut Squash, Spinach, Sage Gnocchi

2 tablespoon butter (or Earth Balance
1 large shallot
4 cups spinach
1 butternut squash, cubed and roasted
2 cloves garlic
1 package potato gnocchi
fresh sage
nutmeg, salt, pepper

Remove rind and cube butternut squash.  Drizzle with EVOO, salt, and place in 400 degree oven until tender.  Place gnocchi in boiling salted water until they float, drain.  Saute shallot, garlic in butter, add spinach and sage, season with nutmeg, salt and pepper.  Add everything together.

The most time consuming part of this is cubing the squash.  Everything else should take about 15 minutes!  Done!

My eyes are crossing, time to go to bed.  9 hour day tomorrow of classes!



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